Summer brings an abundance of fresh and healthy veggies/fruits to our local supermarkets. And while they are fresh everyone tries to make the most of it. Just got back from our local market and bought fresh bunches of green leafy methi leaves (fenugreek leaves). Fresh methi leaves has a very strong aroma and I am going to use them up in making a healthy breakfast today – Methi Paratha Recipe. Coarsely chopped fenugreek leaves combined with wheat flour, semolina and spices creates a healthy and nutritious morning breakfast.
Bunches of fresh methi are very sandy and must be washed thoroughly under water before using them. Once cleaned – cut off the roots, separate the leaves and discard the stems. Combine coarsely chop methi leaves, with flours, spices and knead it into a soft pliable dough. I like to add an extra crunch to my parathas so added chopped onions to the recipe, but leaving them out would not harm the recipe.
Curd added to the dough resulted in soft parathas. If the curd you are using is on the liquidy side then use less water (less than what is mentioned in the recipe). Don’t like the taste of amchur in parathas swap it with lemon juice.
Before the fresh produce season ends, I like to freeze few batches of fresh cut methi and enjoy year round, but nothing compare to the fresh taste. Fresh is always good, has a nice aroma and tastes great. Give these parathas a try and let your taste buds do the talking. 😉
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Methi Paratha Recipe
- 2-1/4 cup Wheat Flour (Atta)
- 2 tablespoon Sooji (Semolina)
- 1/2 cup Besan (Chickpea flour/ Gram flour)
- 1 small bunch of Methi (fenugreek leaves)
- small onion chopped
- 1/2 cup Curd (thick Market curd/yogurt)
- 3/4 cup Water (appx.)
- 2 teaspoon Mango Powder (Amchur Powder )
- 2 teaspoon Coarsely pounded coriander powder
- 2 teaspoon Ajwain/ Carrom seeds
- 3/4 teaspoon Haldi (Turmeric powder)
- 3/4 teaspoon Red chili powder
- Salt to taste
- 1 tablespoon Oil to finish up the dough
- 1/2 cup Oil to cook all the parathas
PREPARING THE DOUGH
- Clean and wash methi leaves. Trim the leaves and discard the stems.
- Using a sharp knife coarsely chop methi leaves...
- Once chopped set it aside.
- Assemble all the ingredients for the dough..
- And the spices.
- Peel, wash and chop onion.
- In a large bowl, combine wheat flour, sooji, besan and chopped onion.
- Mix in all the spices one by one.
- Finally add chopped methi leaves..
- Add curd...
- And start mixing the dough. It will become all crumbly..
- Slowly add water and start working on the dough.
- Do not pour all the water at once. You may need more or less water depending on how thick or liquidy your curd was.
- Once the dough starts to bind together add water very slowly.
- Finish the dough up by adding 1 tablespoon of oil and form it into a smooth round ball.
- Cover it with a damp cloth and set it aside.
ROLL AND COOK THE PARATHA
- Dough is ready. Let's begin rolling our parathas.
- Make golf size balls out of the kneaded dough.
- Roll them in dry wheat flour...
- Lay it flat on a platform. Before we start shaping the ball, heat a tawa or griddle over medium heat.
- Use a rolling pin to roll the dough out into a larger circle.
- Transfer rolled out paratha onto the heated griddle.
- Cook from one side and flip. Apply oil and using a spatula cook from that side.
- Flip and apply oil on the uncooked side, spread it over the paratha, press and cook until brown and fully cooked.
- Transfer it onto a plate and repeat the process with the remaining dough.
- Cooked parathas are ready.
- Serve them hot with raita or achar.