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5 min
20/01/2026
Kasuri methi parathas have intensity and aroma and make for quick meals, while those made with fresh methi leaves are lighter, greener, and more meal-oriented in their own right. Fresh leaves will change moisture levels and make the dough softer, while dried methi increases flavour but has less impact on texture than fresh leaves. The type of flour used also has a big influence on the end product.
Methi parathas are a staple of Indian cooking, and while they can be considered an easy, comforting food that contains nutrition and various flavours, the ongoing debate over whether to use fresh methi leaves or kasuri methi continues. Each type of methi has its own personality; the fresh version is greener and grassier, while the dried variety has a stronger, bolder fragrance. This article discusses how each behaves and cooks, and how the type of flour you select, including how Aashirvaad Shudh Chakki Atta, Aashirvaad Select 100% MP Sharbati Atta, or Aashirvaad High Fibre Atta, contributes to the final product.
Using fresh Methi leaves adds a distinctive taste that can enhance the experience when eating parathas. Their moisture content makes the dough easier to work with, resulting in an unusually soft, pliable texture. This makes Aashirvaad Select 100% MP Sharbati Atta ideal for producing the finest-quality parathas, thanks to its enhanced water absorption and inherent softness. Consequently, fresh methi parathas can be eaten warm for breakfast or lunch and remain tender for an extended period, providing an even more rounded source of nutrition when consumed as a full meal.
On the other hand, kasuri methi is the dried form of fresh methi leaves and has a very different characteristic profile compared to the fresh variety. In the absence of moisture, kasuri methi has a much stronger aroma, a nutty and slightly smoky flavour, and a much more pronounced aromatic character, even when used in small amounts. Kasuri methi is an ideal choice for quick preparations or when fresh greens are unavailable. The pair of Aashirvaad Shudh Chakki Atta and kasuri methi creates an excellent flavour balance, with the wheat's clean flavour allowing the methi aroma to shine through clearly.
When using fresh methi, you will notice a change in how your dough performs due to the leaves' moisture softening gluten development, allowing for a more flexible dough and, therefore, creating softer parathas. On the other hand, the gluten structure of the dough is minimally altered by the use of kasuri methi. The result with kasuri methi has a more predictable output, especially if you are using Aashirvaad High Fibre Atta with Multigrains as the base flour; the reason why this brand is easier to work with when incorporating kasuri methi is because of the way it absorbs more water (due to the use of psyllium husk and multigrains). You will need to be slightly careful about how much water you add to Aashirvaad High Fibre Atta when incorporating fresh methi, so you don't end up with too much stickiness.
Vitamins, minerals, and antioxidants are provided in a more natural state when using fresh methi; however, kasuri methi, while being dried, does provide concentrated phytonutrients and digestive benefits. Pair it with Aashirvaad High Fibre Atta with Multigrains, and you can create a truly functional meal from your methi paratha. Three rotis can provide for a substantial portion of your daily fibre intake without being out of place in terms of tasting like "health food".
Fresh methi paratha is best made when methi is in season or when you can dedicate time to making the paratha the focal point of your meal. Kasuri methi paratha is perfect for busy mornings, travel cooking, or when you want to make a consistent product without washing or chopping fresh greens. Both types of methi paratha will work well with different types of atta; however, with Sharbati wheat, you will achieve the softest texture, Shudh Chakki will produce a more traditional-style paratha, and High Fibre Atta will give your methi paratha added nutrition.
Dried methi isn't just a replacement for fresh methi; it serves a distinct purpose. Fresh methi has a great green freshness and moisture, whereas kasuri methi has a strong aroma and convenience. The true benefit of using the appropriate type of methi with the appropriate type of atta is found in the softness of Aashirvaad 100% MP Sharbati Atta, the taste profile of Aashirvaad Shudh Chakki Atta, and the high fibre and many grain components of Aashirvaad High Fibre Atta, combined with the best type of methi. This will elevate any basic methi paratha into something special and unique.
