Methi Paratha - A Fenugreek Leaves Paratha
Methi Parathas are a North Indian cuisine whose popularity has translated to one and all. The methi leaves themselves are high in medicinal value - it helps in controlling blood sugar levels and reduces the risk of heart diseases and cholesterol, and helps in digestion, among its other curative benefits. While this is traditionally a breakfast recipe, you could have this during other meals. By the way, the methi leaves are basically, fenugreek leaves.
I have added masalas which really enhances the taste of the parathas. Also, I have used oil for this preparation while roasting the parathas on my pan, but you may use pure ghee instead, for the roasting - this makes the parathas richer in taste.
There are a few variations for the preparation of these parathas and they are all equally tasty - I have briefed on this at the end of this recipe. They do quite well on journeys and picnics too.
So, here's the recipe for it.
- 2 cups wheat flour
- 1 cup methi leaves (fenugreek leaves)
- 2 or 3 pinches of turmeric powder
- 1/4 tsp chilli powder
- 1/4 tsp cumin seeds
- 1/4 tsp coriander powder
- 1/2 tsp ginger-garlic paste
- Salt (according to taste)
1. Separate the leaves from the stems as the stems are hard in texture and therefore tough to cook. Wash the leaves and chop them up.
2. Mix your flour with some salt (according to your preference) and methi leaves. Add turmeric, chilli and coriander powder to it. Add cumin seeds, ginger-garlic paste and 2 tbsp of oil. Knead this dough to a soft consistency - reasonably soft, just enough so that you should be able to roll it into roti shapes. Keep this aside for 10 minutes and it will be ready to roll.
3. Make balls of the dough.
Instructions for cooking
1. Roll the ball into roti by dusting all around it with some dry flour.
2. Heat your frying pan and roast the roti on boast sides, then apply some oil on both sides - this helps roasting the rotis perfectly. What you get is your paratha. Do this with the rest of dough balls and your batch of parathas will be ready.
3. Your delicious Methi Parathas are ready.
Another way of making this paratha is by adding more methi leaves into the dough mix. You can add 1 1/2 cup of methi leaves for every 2 cups of wheat flour. Everything else from this recipe applies - just that your resulting Methi Parathas are greener in color (check the image for these parathas below). Since there's more methi leaves, the parathas are obviously so tasty.
There are two more variations for this paratha which I'd like to share with you. One of them involves blending the methi leaves in your blender and adding it to the dough before kneading it (all other ingredients are the same). This paratha is almost completely green in color and has more of the methi leaves' taste.
Another variation is by adding gram flour, with the rest of ingredients staying the same, to the dough. The proportion of the wheat to gram flour here can be 1 1/4th to 3/4th (amounting to a total of 2 cups of flour). These parathas come out crispier due to the gram flour.
All variations are enormously delicious and I enjoy preparing them. You can serve them with curd, butter or any type of pickle.
So, try it out and enjoy.