May 18, 2009

Methi parathas recipe / fenugreek leaves flatbread

methi parata/fenugreek leaves paratha I buy methi /fenugreek leaves whenever I go to mustafa (Indian stores) and certainly parathas and methi pulao is in the menu and the rest of the leaves is used for some kind of side dish with chapati, usually in combination with peas and potatoes.
Methi parathas is a favourite at home and we all usually love it with carrot raitha. So as fenugreek or methi is a a very healthy green , this is my entry for SWC- cooking with greens , an event going on in my blog which was originally started by Lakshmi. You can/should read everything about fenugreek here.
I have seen different ways of making these parathas. I make it this way. But you can saute the methi leaves before adding to the wheat flour. I prefer to add it as it is to the flour.

Fenugreek leaves/methi leaves- 1 cup leaves chopped
Wheat flour- 1cup
besan- 1tbsp
Turmeric powder- 1tsp
Salt- 1tsp
Ajwain/carom seeds- 1tsp(optional)
Green chillies- 1 chopped very fine(optional)
Oil- 1 to 2tsp
ghee to brush on the parathas

Add the finely chopped fenugreek,besan and other spices with salt in the wheat flour. Knead a very soft dough using water. Add little oil in the end to make the dough softer and non sticky. Make lemon sized balls with dough. Roll them into a thick circle.
Heat a tava. Place the rolled circle of dough on the tava. Cook both the sides till dark brown spots appear on them. Brush ghee on the parathas.
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