Methi (Fenugreek) Paratha

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.

Ingredients

• 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

Method

• 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.

Tips

Use only methi leaves, avoid using stem.