Methi Paratha

Methi Paratha

As a kid I was not very fond of Methi/Fenugreek( As is the case with my kids), but after getting married, while shopping for vegetabales I used to find Methi leaves everywhere in the market especially in the Winter season and I used to always avoid buying it. But having married to a doc, forced me to give Methi/Fenugreek a try owing to it nutritional value and  with the aim to serve my family with nutritious dishes, I searched for various dishes that could be prepared with this unique green leaves. 

One such dish I came across is "Methi paratha", which is a very common breakfast in North India, its known by different names in different part of India like 'Methi thepla' in Gujarat .

Preparing it for the first time only made me believe me that, yes Frenugreek leaves are not as bad as I used to think and Methi paratha is one of the yummiest and nutritious parathas I had ever had.

This is one form in which you can make your kids have "Methi" without being fussy about it ,which is loaded with Vitamin C, antioxidant, dietary fiber and iron.

So please do give it a try ....

Ingrediengts                                                               Quality                                
Fresh fenugreek leaves                                                      : 1 cup
Wheat flour/Atta/Gothambu poddi                               : 2 cups
Gram flour/Besan/Kadala maav                                     :1/4 cup
Chilli powder                                                                      : 1 or 2 tbsp
Turmeric powder                                                               : 1/2 tsp
Coriander powder                                                              : 1/2 tsp
Yogurt/Curd/Dahi/thayir                                                : 1/2 cup
Garlic/Ginger paste                                                          : 1/2 tsp
Garam Masala                                                                    :1/2 tsp
Asafetida                                                                             : 1/2 tsp
Sugar                                                                                   : 1/2 tsp
Oil                                                                                          : 1 tsp
Salt to taste           

Preparation Method:                                                                                                     

• Chop the fenugreek leaves if required or else one can use the leaves as it is.
  
• Combine all the ingredients very well so that flours and the masalas get mixed very well.
  
• Now knead the mix by adding as much water as required to make a thick dough, Similar to dough prepared to make Chapatis/Rotis.
  
• Knead it very well till the dough seems soft.
  
• Take out small round portiions of dough and roll out each portion into a circle of 6" diameter, using the flour for rolling if required.
  
• Heat tava and roast the paratha on both sides, drizzling/applying little oil while flipping. Press it with a spatula till small brown spots appears on each side.
  

Serve it hot with Yogurt/Curd or Pickle/achaar

Tips :                                                                                                                                      

• You can add milk cream/malai instead of curd to make it very soft but since, I don't like its taste, I avoided using it.
• If not in hurry, prepare the parathas after 20-30 mins, so as to get much soft parathas.
• One can even make stuffed methi parathas, but do saute the methi leaves in a few drops of oil with all the spices before stuffing them into the dough.