Methi or Fenugreek like Spinach has a lot of health benefits. I have used the seeds and the dry form a lot but have not experimented with fresh leaves since our closest Indian store is 3 hours away … yes you read it right. So we get to see the Indian vegetables only once in 2 or 3 months. In our one such recent grocery shopping I came across these beautiful methi bunches and bought a couple of them. Next was the brainstorming session of what to do with them. Well thanks to my good friend who suggested Methi Paratha and also told me her way of doing it. I followed the same and the result was yummy parathas.
Ingredients
2.5 cups atta / wheat flour
1 cup packed methi cleaned and washed
1/2 tsp chilly powder
1/2 tsp cumin seeds
1/4 tsp salt
Water to make the dough
Yields around 10 parathas
Method
To the atta add salt, chilly powder, cumin seeds and the methi leaves.
Make a dough using water. Let the dough rest for at least 30 minutes. Then make equal sized balls with the dough.
Lets start rolling the paratha. First roll the ball into a circle. Apply a little oil.
Next fold it into a semicircle. Apply a little more oil and then fold it further forming a triangle. The more oil the more flakiness. I went with a teaspoon of oil for each paratha.
Now roll the triangle again. Place it on a hot tawa or griddle and cook until both sides are golden brown.
Yummy, flaky parathas with a slight bitterness from the methi along with home made tomato pickle .. our simple meal for today.
Enjoy!
Sending these methi parathas to Mom Chef’s What’s Cooking fenugreek event originally hosted by PJ
Also sending to US Masala’s Bookmarked recipes event.
Tips
1. Ajwain can be added instead of cumin.
