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. 😉