Methi in any form is loved in my family, specially the methi leaves / Fenugreek greens are all time favourite. I use Fenugreek seeds (methi dana) in daal , kadhi, pickles , curries and masalas and use the methi leaves in parathas, tikkis, roti , stir fries and pooris. The dried Fenugreek leaves known as Kasuri methi is used for flavouring many curry dishes specially the paneer based rich creamy gravies. I got a little worried after moving to Penang, as we do not get Methi greens here. So I decided to grow Methi at home. I love gardening and have a small kitchen garden in my balcony and thankfully it provides me with fresh stock of my greens.
Methi is not used only for its taste, it has many health benefits too. It contains a wide variety of nutrients including iron, magnesium, manganese, and copper, as well as vitamin B6, protein and dietary fiber. Fenugreek is beneficial during pregnancy, lactation and helps in improving digestion , it is shown to reduce Cholesterol levels and protect heart health, while simultaneously boosting the immune system and protecting against flu and various infections.
source:https://www.organicfacts.net/health-benefits/vegetable/fenugreek.html
Methi Paratha is a quick and flavorful Indian breakfast. It is a flaky flat bread made by whole wheat flour and Fenugreek greens or Methi leaves and is a healthy alternative to the plain parathas. It can be served with curd and any pickle of your choice. This Methi parathas also serve as best snacks during travelling as they stay good for 1-2 days. I have also posted recipe of Mint and Paneer Stuffed paratha.
Ingredients:
- Whole Wheat flour - 1 cup
- Fresh Methi leaves/ Fenugreek greens - 1/2 cup
- Red Chili powder - 1 tsp
- Turmeric powder - 1/4 tsp
- Roasted Cumin - Coriander powder -1/2 tsp
- Salt to taste
- Oil -1 tsp + for shallow frying the paratha
- Wash the Methi leaves and drain the water. Chop it finely.
2. In a large bowl take the whole wheat flour, add Turmeric powder, Red Chili powder, Cumin - Coriander powder , Salt , and 1 tsp oil. Mix well and to this add the finely chopped Methi leaves.
3. Add water little at a time and knead into a soft dough. Cover it and set aside for 10-15 minutes before making the parathas.
4. After 10 -15 minutes knead the dough again for few seconds and make equal sized balls out of it. Now there are 2 techniques to roll out this ball into paratha. First method is to just roll it into a round shaped chapati with rolling pin by dusting little flour. I follow the second technique in which the dough ball is rolled out to a small round on which little oil is applied and then folded to get a half circle , to which again few drops of oil are applied and again folded to get a triangle shape. Now this triangle is rolled out further into a round shaped chapati. This technique is called (chaar pudachi poli in Marathi- which means a chapati made out of 4 fold). The chapati or paratha made by following the second technique becomes more fluffy and remains soft for a longer time as compared to the first technique.
5. Heat a tawa on medium heat and place the rolled out dough on it and cook it for a minute, now drizzle few drops of oil and flip it over to the other side. Let the paratha cook evenly from both the sides. We can see small brown color spots on the paratha. Remove the Paratha from tawa and keep on a plate.
6. Repeat the same method for rest of the parathas. Serve the hot parathas with Raita or plain curd or any Pickle or chutney of your choice. I have served the Parathas with Garlic Chutney.
Notes:
- If you do not have fresh Methi greens, you can use Kasuri methi (dried Fenugreek leaves) to make this Paratha. Just crush 2 tbsp Kasuri Methi and mix in the dough with above mentioned spices and follow the remainig procedure for this paratha.
- You can also make Methi Puri from this paratha dough. Just roll out small rounds and deep fry in oil.
wonderful use of kasoori methi in this decadent methi paratha recipe.
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