Methi Paratha (Fenugreek Paratha) Recipe:
A fenugreek flavoured Indian flatbread, an easy and delicious breakfast during winters.
I am really confused, whether or not should this recipe be blogged about. The argument in favour is simply that it is an absolute favourite breakfast during winters at my home. The one against being the sheer simplicity of the recipe, I mean come on do we Indian need be told about bow to make ‘parathas’, we’ve been making (or having) one or the other variety of Parathas for breakfast each day. Amidst all the confusion I finally decided to post it and share the way I make it at my home.
I had actually been making methi parathas in the Punjabi style with dough made with chopped up fenugreek leaves, salt, oil, chillies, some boiled potatoes and wheat flour, until my mother-in-law shared her recipe that makes more intensely flavoured soft methi parathas. Since then I’ve been in love with the intense green coloured Methi Parathas that her recipe (shared below) makes and is best served with a spiced fenugreek raita (the recipe is up next here).
Oh incase you are on a conscious eater or on weight loss spree like me, do make these parathas by just dry roasting over the skillet, it tastes equally good with the raita (the recipe).
Ingredients (Makes 12 Parathas):
- 250 gms Fenugreek leaves, sorted along with soft stems, cleaned and drained
- 2-3 green chillies
- 8-10 cloves of garlic (or less adjust to taste)
- 2 cups of Whole wheat flour, approx
- ½ tsp kalaunji (Nigella seed)
- 1 tsp roasted cumin pwd
- Salt to taste
- 2 tbsp vegetable oil or Ghee or Butter plus extra to roast the Parathas
- Make a paste of garlic, chillies and fenugreek in an electric mixer with a little water, it shold be thick like a gravy or sauce (neither too runny nor too thick)
- Remove the paste in a large mixing bowl and mix kalaunji, cumin pwd, and 2 tbsp oil. Then add wheat flour, salt to taste and knead together into a smooth dough, add extra flour if required.
- Keep the dough in an airtight container in the fridge until ready to serve. It can be stored in the fridge for upto 2 days, but the parathas must be roasted just before serving. (Suggest you to make the Raita before going to next step, here is the recipe)
- Keep a flat skillet to slowly heat over a medium heat.
- Divide the dough into 10-15 equal size balls, roll it out into flat rounds on a lightly floured surface, approx 1/3rd inch thick.
- Place the rolled paratha over the hot skillet and cook on one side for aprox 20-30 secs and flip side and apply some ghee or butter. Flip again and apply some more ghee and cook until both sides are golden. Serve hot with raita and an extra dollop of butter (optional).
Dos and Don’ts:
- Adjust the quantity of Chillies and Garlic to your taste
- The cooking time of the Parathas should be adjusted depending on the thickness that you roll it out to.
- It is beast roasted on a med-high flame, for cooking on a very low fame will make it go hard on cooling.