Friday, July 23, 2010

4 ways to make Methi Paratha (Fenugreek paratha)

Tried and tasted by Nivedita
Hi All,
Methi Paratha is a very common flat bread all over India. Methi is a green leafy vegetable which is available in the whole year. It is a very common breakfast also. Whenever my mother goes for any trip or she has to travel out of station, this paratha is must for her. 
I wanted to be little creative to make these common parathas. Kept on wondering what to do??? But could not get any new idea to make it different. I added the whole grain flour and powdered nuts to make it more healthier.
Coming to the recipe,
Methi leaves - 2 bunches
Wheat flour - 1 cup
Whole grain flour - 1/4 cup
Gram flour - 1/8 cup
Powdered nuts - 1 tbsp (I always keep the almond and cashew nuts powder in the kitchen)
Crushed garlic - 1 tsp (optional)
White pepper powder - 1 tsp 
OR
Red chilly powder - 1 tsp
Salt to taste
Ajwain seeds - 1/2 tsp, crushed
Oil - 1 tbsp
Turmeric powder - a pinch
Water to make the dough
Oil to fry the parathas

There are 3 ways to use methi leaves before adding.
1. Wash and boil the methi leaves. Drain and chop it. 
2. Wash the methi leaves and chop it finely. Fry it with little ghee. 
3. Wash, chop and add directly.
Each method gives different taste. So the choice is yours.
Method :
Take all the ingredients except water,  in a big wide bowl or plate. Keep on adding little water till it becomes soft dough. 
Keep it aside for 15 minutes to half an hour.
Divide the dough  in to big lime size balls. 
Keep tawa or pan to heat.
Take one ball, roll into paratha of desired size. Do not make it very thin or thick. It should be medium to make soft parathas.
Put the paratha on the pan, apply oil and fry for 15 seconds. Turn it and fry the other side. Remove and apply ghee. Store it in a box. 
Repeat with other dough balls.
This quantity makes 6 to 8 parathas.
These parathas stay good for 2 days at least. Best food to take while travelling.
I love to have these parathas with Lime and chilly pickle  or any other pickle. 
To make stuffed methi paratha,
Take the same ingredients and fry in a oil for a minute. Divide it into small balls. 
Stuff it in the chapati atta you have prepared and fry the same way you did for normal paratha.
Sending these parathas to 2 events : 



Announcing Global Kadai - Indian flavoured flatbreads ! by Sandhya of Sandhya's Kitchen

Providing the link back to Cilantro's page as per the rule.

AND
 Sunitha's World page


Keep Smiling,

14 comments:

Hari Chandana said...

Wowww.. Amazing.. really awesome job dear !!

Shama Nagarajan said...

delicious paratha..

PJ said...

Yummy parathas and tasty tips :)

shanthi said...

Lovely post. well presented

Mina Joshi said...

I love methi parathas and yes, have to have them whenever we are travelling or on picnics etc...

RAKS KITCHEN said...

Nice post,i fry the methi leaves b4 adding to paratha :)

Nitha said...

Great tips and delicious parathas..

Satya said...

wow ..its really gr8 idea of using methi leaves n making paratha ...parathas looks delicious ...thanks for sharing

Satya
http://www.superyummyrecipes.com

Swathi said...

Methi paratha looks delicious. Nice one. I love methi parathas.Thanks for supporting me about not having zero size.

Swathi said...

Delcious Paratha, I love methi paratha

Priya (Yallapantula) Mitharwal said...

Nivedita, thanks for all the tips, I have never added nuts powder to parathas. Will surely try it out. Please do send it to my "think spice: think fenugreek" event as well.

nivedita said...

Thanks everyone.
Hey Priya, thanks, I will send it now.

aipi said...

thats awesome.. great tips n yummy parathas, first time here.. loving your wonderful collection of recipes and presentation.. glad 2 find you.. :-)

Priya said...

Such a healthy and delicious parathas..awesome!

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