Methi or fenugreek leaves make tasty dishes, despite being good for health.Hence, one can include it regularly in their diet. They can be used in a wide variety of dishes. Methi parathas are tasty and make great snack for the lunch box. I had earlier written of one kind of it. Here is another variety.
It was at one of my friend’s place, I ate this one. This was different from the usual kind and had a lot more fragrance of the greens. Today, I am sharing with you that unique kind of methi paratha. Stuffed parathas are ideal to be eaten hot from the tawa, but these can be had either way, hence I find them ideal to make.
- wheat flour 2 cups
- methi or fenugreek leaves 2 cups
- gram flour 1tbsp
- green chilly 3
- ginger 1inch
- oil 2tsp + for greasing
- turmeric powder 1/2 tsp
- asafoetida 1/4tsp
To make the dough :
Cut and wash the fenugreek leaves.Grind green chilli and ginger and keep it aside.Take a pan and put the oil in it. Add asafoetida, turmeric powder and the washed green leaves. Allow to cook, then add the ginger-chilli paste and salt. Mix well and keep aside.When cool, mix with both the flour and knead to a dough of thick consistency.
To make the paratha :
Take a ball of the dough and dust it with some flour. Roll like a chapati. Heat a skillet and slowly put it onto it. After two seconds, flip it over, apply the oil and ghee mixture and turn the other side. Brush again some oil and let cook until brown. Repeat for the rest of the dough.Serve methi parathas with coconut chutney,onion chutney or pickle. Curds (yoghurt) too tastes great.
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