Methi Paratha

Methi Paratha, Methi is fenugreek leaves and paratha is a kind of Indian flat bread. I always love greens( all colors & sizes πŸ™‚ ) as they are easy to cook and healthy to eat, you will have a very satisfactory meal when you include greens in them πŸ™‚ So adding methi to the rotisΒ  is a simple way to incorporate greens in your diet. Fenugreek greens are bitter in taste but rich in vitamins and minerals. You can replace methi with any type of greens you like, you just have to know how to handle the recipe depending on the taste of the greens. There are many ways of making parathas, what I have given below is a quick and easy way to make them.

Ingredients:

Fenugreek leaves – 1.5 cups (finely chopped)

Wheat flour – 2 cups and some extra flour for dusting

Oil – 2 tbsp

Turmeric powder – Β½ tsp

Chilli powder – Β½ tsp

Salt – 1tsp

Garam masala – 1/2 tsp (optional)

Water – as required

Ghee – for the parathas

Method:

  1. Finely chop the fenugreek leaves(discard the stem) and set it aside.

  2. Take a wide vessel and add the wheat flour, salt, oil, turmeric powder, red chilly powder,fenugreek leaves and mix them all together.

  3. By adding water little by little form a nice firm dough.

  4. Set it aside for 15 mins.

  5. Make 8 golf ball size balls out of the dough. Roll them on a flat surface into round shapes by dusting little flour.

  6. Now heat a skillet /tawa over medium heat, place the parathas in the middle of the tawa and allow them to cook over medium flame.

  7. Drizzle some ghee/oil around it. This allows the paratha to cook fast and adds a nice smell and flavour to it.

  8. Allow the paratha to cook on both sides, you will see brown spots appearing over the paratha which indicates that they are cooked.

  9. Serve these parathas warm with pickle and curd.

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Disclaimer :: I can never make a perfect round paratha πŸ™‚

Notes:

  • Fenugreek leaves are slightly bitter, you can add some salt to the finely chopped fenugreek leaves and mix them well, let it sit for 20 mins, then squeeze out the excess water out of it. This would reduce the bitterness.

  • You can even add some garam masala to these parathas if you like but I prefer the flavor of fenugreek leaves which is very aromatic so I keep it simple and do not add any kind of masalas to the paratha.

  • I have even tried replacing salt with some chat masala and amchur powder, it gives a slight tanginess which tastes great too.

  • Make sure you use the leaf part of the fenugreek greens and wash them thoroughly in cold water before using them.

  • Fresh methi works best but can be substituted by kasuri methi( dried fenugreek leaves) as well.

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10 thoughts on “Methi Paratha

  1. Methi paratha is a regular in my kid’s lunchbox. Sometimes I add leftover dal or mashed rice to the dough which makes my parathas super soft and melt in the mouth. πŸ™‚

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