Methi/Fenugreek paratha is a crowd pleaser at our home. Methi/Menthe/Fenugreek has immense health benefits and should be included in everyday diet. A spoonful of Fenugreek can be added to any dish but make sure you do not add too much of it. You do not want your dish to taste bitter (fenugreek is bitter).
OK, I get sidetracked easily. We shall get on with the recipe for yummy methi paratha, shall we ? This is an easy recipe and mostly everyone can make it. However, I suck at making parathas. I usually tend to spend hours slaving over the stove trying to make these before they acquire any sort of shape. Darn it !! I should not have mentioned my lack of paratha making skills this early in the post. It will probably dissuade most of you from reading further. Hang on !! This is a good one. I assure ya !! If you are still reading this, you have “True Grit“. By the way, anyone know if it won any Oscars ? I saw “127 hours”. It looks like an Oscar ready film but I doubt it has much of a chance when “The King’s Speech” is around.
Onto to the recipe before my thoughts run off again !! Let me mention that you will need to use Menthe Chutney or store-brought chutney. That’s what makes it easy. As I have mentioned before, this chutney can be used in a lot of recipes. So, you could make ice cubes of it like pasta sauce and store it in the freezer.
Serves 2 hungry people. Also, in the picture is Palak Paneer.
2 cups whole wheat flour/atta
5 tbsp All purpose flour/Maida
2 tsps oil
Some fresh Methi leaves for color
hot water to knead the dough
1/2 tsp red chilli powder
1/2 tsp Ajwain seeds
salt to taste
Make a hard dough with wheat flour and water .Add oil, salt, ajwain, red chilli powder to it. Keep aside. Wash the Methi leaves, add water, a little salt and boil it in a pan. Remove from flame, drain the water and set aside. This step is optional. You need not add the methi leaves. It does however add color and a beautiful aroma when cooked.
Now, roll out the dough and add the menthe(Fenugreek) chutney paste and the drained fenugreek leaves in the middle. Fold it and dip it in Maida. Roll it out fully. If the dough sticks to the rolling-pin, use some more Maida to remove the stickiness. Finally, place the rolled out paratha on the pan and let cook on both sides. Use a generous amount of oil/ Canola spray on it. Mission Accomplished. Husband happy.
Note: You could add some turmeric to the dough to add some color. You can use hot and sour sauce as a side for paratha.
- The benefits of Fenugreek (telegraph.co.uk)