METHI PARATHA
RECIPE
Methi
parathas do not need any introduction, it is flat bread made using wheat flour
and fenugreek leaves.
Fenugreek
leaves are available throughout the year and can be grown very easily in your
kitchen garden. Fenugreek/methi leaves
are rich in iron, vitamin C, calcium, vitamin B6, magnesium and also has
antioxidant qualities. They are helpful in lowering cholesterol, blood sugar, digestion
and also helpful for lactating mothers. Fenugreek
leaves are known as ‘Methi’ in Hindi, ‘Menthukora’ in Telugu, ‘Venthiya
Keera’ in Tamil, ‘Menthya Soppu’ in Kannada, and ‘Methi Sag’ in Bengali.
Two
varieties of fenugreek leaves are available one has a bigger leaf and the other
variety is grown as micro green also known as fenugreek sprouts, this variety
has more bitter taste and is my personal favorite.
I
have used same quantity of methi leaves as that of atta but you can reduce the
quantity of fenugreek/methi leaves depends on the variety you choose.
- Preparation Time : 20 mins
- Cooking Time : 25 to 30 minutes
- Serves/makes : 8 to 10
Ingredients:
- 3 cups atta/wheat flour
- 3 cups chopped methi/fenugreek leaves
- 2 tsp green chilli garlic paste
- 2 tsp oil
- Salt to taste
- Oil/ghee for roasting the paratha
Preparation:
Separate
methi leaves from the stem, clean with water and dry excess water.
Chop
the leaves and keep aside.
Method:
In
a bowl, add wheat, salt, chopped methi leaves, chilli garlic paste and oil.
Slowly add water and make soft dough. (Be careful while adding water as
fenugreek/methi leaves also releases some water.)
Divide the
dough into equal parts and start rolling like regular rotis or flat breads.
Heat the tawa
on high flame. Once the tawa heats up, place the paratha on the it and cook on
both sides till golden brown on medium high flame. Apply oil as you roast.
Serve hot with
achar /pickle / dahi. These parathas
taste great even with tomato ketchup.
Methi parathas served piping hot or at room temperature either ways they taste great.
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