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

 Think Spice : Think Fenugreek BY Priya of Mharo Rajasthan's Recipes - Rajasthan A State in Western India

 Sunitha's World page

Keep Smiling,