- Submitted by Dahlia
(Vendaya Keerai Chapati, Fenugreek Leaves Roti)
How to make Methi Parathas? Instead of making the usual plain parathas, I like to include some extra nutrition whenever possible. Here I have added fenugreek leaves to the paratha dough. These Methi ka Parathas or Fenugreek Leaves Roti are commonly served for breakfast with a cup of tea or for a meal with some curry in all Northern states of India.
Instead of methi leaves, sometimes I add spinach leaves (palak), mint leaves (pudhina) or coriander leaves (dhaniya) too. Kids will love this because the slight bitterness of the methi leaves is completely masked.
Fenugreek leaves are very easy to grow at home. I have it in a small pot in my balcony. Whenever I harvest some leaves, I add it to my paratha dough or make dishes like aloo methi, methi matar malai etc.
Soft Methi Parathas are a great choice to carry for lunch box or while travelling. When I make methi parathas for travel, I add some curd while preparing the dough. The parathas remain soft for long time and is a complete meal by itself. You can just roll it in aluminum foil and eat it anywhere.
Recipe for Methi Paratha
Preparation time: 15 minutes
Cooking time: 30 minutes
- Whole wheat flour - 2 cups
- Fenugreek leaves (Methi) - 2 bunches (about 1 cup)
- Red chilli powder - 3/4 tsp
- Turmeric powder - 1/4 tsp (optional)
- Ginger - 1 tsp (grated)
- Carom seeds (Ajwain) - 1 tsp
- Salt - to taste
- Oil - 2 tbsp
- Ghee - 2 tbsp
- Wash the methi leaves and chop it.
- Take whole wheat flour in a bowl and add the methi leaves, 1 tbsp of oil, red chili powder, turmeric powder, carom seeds and salt. Mix everything once. Sometimes I also add 2 tbsp of curd with this.
- Add water little by little and keep kneading to make a soft dough. Cover with a damp towel and rest it for half an hour. This resting time makes the dough very pliable and you get soft methi parathas.
- Pinch out small balls, flatten between your palms and roll out using a rolling pic. Roll it till you get circular roti about 6" diameter. You can use some dry flour for rolling to prevent sticking.
- Heat a tawa and place the rolled out roti on it. Cook until the bottom is cooked. Flip it over and drizzle some oil (or ghee) around the roti.
- Cook until both sides are well cooked and some brown spots appear. Serve hot with some extra ghee on top.
Detailed Steps to make Methi Paratha
Make a dough of whole wheat flour chopped methi leaves, 1 tbsp of oil, red chili powder, turmeric powder, carom seeds, salt and required water. Cover the dough and rest it for half an hour.
I had just one bunch of methi leaves on hand and hence only little leaves are seen.
Take small balls and roll into a circular roti using some dry flour. Now it is ready for cooking. Sometimes, I add spread ghee, sprinkle some dry flour, fold it into triangle and roll again just like we make the plain paratha. Today I am just keeping it simple.
Heat a tawa and place the rolled out roti on it. Cook until the bottom is cooked. Flip it over and drizzle some oil (or ghee) around the roti.
Cook the other side also and some brown spots appear. Serve hot with some extra ghee on top.
Serving Methi Paratha
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