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Traditional Heritage
Methi Parathas
Ingredients
- 1 bunch Methi or fenugreek leaves (approx 4 cups)
- 1 tsp oil
- ½ tsp fennel seeds
- 1 tsp chili powder
- ½ tsp sugar
- ¼ tsp turmeric powder
- 1 cup whole wheat flour + 2 tbsp for dusting
- ¾ cup water
- ½ tsp salt
Directions
- Pick the methi leaves from the stems and keep aside in a colander.
- Rinse them well and pat them dry on a paper towel.
- Give a rough chop to the leaves.
- Heat the oil in a pan and when hot, add the fennel seeds.
- They will release their aroma in less than a minute and add the methi leaves.
- Allow them to wilt along with the sugar and spices and saute for 2–4 minutes.
- Switch off the flame and allow to cool.
- To the same pan, add the wheat flour and gently mix the greens with the flour.
- Keep the water ready and add in increments and mix thoroughly to form a nice pliable dough. Sometimes, a little less water may be needed.
- Knead the dough well and keep aside for half hour or so.
- Divide into six or 8 small balls of dough.
- Using a rolling pin and a little flour for dusting and prevent sticking, roll the ball of dough into a round thin paratha.
- Heat the griddle and when hot, cook the round paratha.
- First cook for less than a minute on one side.
- Then flip it over and cook on the other side.
- A little spray of oil can be used to cook the parathas on both sides.
- The paratha is cooked when brown and dark brown spots are seen on both sides.
- Parathas can be eaten with dal, curry or just plain spiced yogurt.
