Fenugreek leaves are known as ‘Methi’ in Hindi and as ‘Venthaya Keerai’ in Tamil. In Methi Paratha fenugreek leaves are added in whole-wheat flour with some spices, rolled, and cooked. Though this is a traditional north Indian food, it is now popular in all parts of India. I prepare Methi Paratha mostly for break-fast. Fenugreek leaves are very good for health and it also gives a nice flavour and taste to this parathas.
Serves: 4 to 5
Cooking time: 40 minutes other than cleaning methi leaves and keeping dough for 15 minutes.
- Methi leaves chopped roughly and loosely packed – 2 cups
- Whole-wheat flour – 2½ cups
- Gram flour or chickpea powder – 2 table spoon
- Red chilli powder – 1 tea spoon
- Turmeric powder – ¼ tea spoon
- Roasted cumin powder – ½ tsp
- Asafetida powder – pinch
- Salt –as per taste
- Oil – 2 tea spoon for adding in the dough
- Oil for frying parathas
- In a bowl add wheat flour, gram flour, salt, turmeric, red chilli powder, cumin powder, asafetida powder and mix well; add chopped fenugreek leaves and make a soft by adding water little by little as required; spread 2 tea spoon of oil on the surface of the dough and keep for 15 minutes.
- Divide the dough into small balls; roll them flat as thin as possible with a rolling pin by dusting with some wheat flour.
- In a hot flat pan, cook paratha both sides by sprinkling some oil on both sides; repeat this for remaining dough also.
- Serve hot with pickle and curd.
Use only methi leaves, avoid using stem.