Methi (Fenugreek) leaves are rich in iron, vitamins, and minerals. It has a slight bitter taste. It is usually cooked with potatoes and dals , so that the bitter taste can be reduced.Methi paratha is a kind of roti which is flavored with methi leaves and some spices. The result is soft, spicy, flavorful, nutrition packed yummy meal. It is best accompanied with chundo (shredded sweet mango pickle) and a bowl of sweetened curds.
Here is the recipe
Ingredients
2 cups whole wheat flour (chapati atta)
1/2 cup gramflour (besan)
1 cup methi leaves, chopped fine
1 tsp ginger garlic paste
4 tbsp yogurt (curds)
1 tsp jeera
2 tsp oil
1 tsp chilli powder
1/2 tsp turmeric powder
1 tsp jeera powder
1 tsp coriander powder
2 tsp garam masala
salt to taste
Quick preview of all the ingredients before mixing.Method
- Clean methi leaves and chop them fine.
- Take all the ingredients on a big thali (plate). Mix well and make a soft chapati dough using some warm water. Let it sit for 30 minutes or so.
- Make small balls of the dough.
- Start rolling them like chapatis.
- Heat a tava (griddle) and cook them on both sides until you see small brown spots. Brush little oil on both sides.
- Serve hot with chundo and sweetened curds.
Small balls made out of the soft dough.
A single dough ball rolled thin into a round shape
This is how the paratha looks while cooking on the tava/griddle
Yummy parathas!! Ready to serve with chundo & sweetened curds
