Fenugreek leaves + Whole wheat flour bread

This Methi paratha recipe is a healthy variation of Paratha . It is made with fresh fenugreek leaves and whole wheat flour and served with curry , pickle and/or a cup of yogurt.

This paratha is a very good way of eating your greens in a tasty dish. Children love it too. It can be eaten at breakfast, lunch or dinner. It is a perfect food to take for lunch or as picnic food as it is good to eat even after a few hours.

How to make Methi Paratha

Ingredients to make 6 parathas:

• whole wheat flour -2 cups.
• Fresh methi(fenugreek) leaves - 2 cups.
• oil or melted butter - 2 tbsp.
• salt - 1/2 teaspoon.
• 1/4 tsp red chilli powder.
• water for forming dough.
• oil for basting.

Cooking Method

1. Chop finely methi leaves.
2. Mix together flour, salt,chopped methi leaves, oil or butter.
3. Add water little by little and from dough. Knead well, Cover and leave aside for 20-30 minutes.
4. After that knead again and then make 6 round balls.
5. Take each ball, dip in dry flour. Sprinkle a little flour on the board. Place the dough ball on it and roll out into a thick round of about 4-6 inches.
6. Heat girdle/tava. After it is heated well, turn heat to medium. Put the round on the tava. Cook for 5-8 seconds. Turn again. Baste with oil. Cook on both the sides adding a little oil. Both the sides should have brown spots on them.
7. Apply a little ghee or butter on top if you wish.
8. Serve hot by itself of with any curry, pickle and yogurt or tomato ketchup .

Tips:

1. You can make the dough and keep in the fridge for 2-3 days and quickly make parathas as and when you want.
2. You can add garam masala , Til(sesame seeds), jeera powder(cumin powder), grated onion for variation to this recipe.

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Go to Indian Breads page from Methi Paratha page

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