Fenugreek leaves flatbread most commonly called methi paratha is the best and only way I can incorporate greens into F's diet. I don't know why he abhors all other greens in any cooked form but when it comes to methi he is happy to have them in form of these flatbreads. Methi Parathas is good as is and even better with some homemade pickle and curd.
Does fenugreek leaves taste bitter?
Is methi paratha good for health?
Can I use Kasuri methi instead of fresh methi leaves?
How to wash fresh fenugreek leaves (methi leaves)?
- Take the methi bunch, chop off the root portion and discard it.
- Add the bunch into a colander and wash it under a running tap to remove the dirt and mud.
- Next, fill a large bowl with water and soak the fenugreek leaves in the water for 10-15 minutes. This will allow all the remaining dirt to settle down at the bottom and leaves will float on top.
- Now using your hand remove the bunch gently without disturbing the water and dirt at the bottom.
- Lightly squeeze out the water and let it drain in a colander or run it in a salad spinner to get rid of all excess water.
- Now, you can separate the leaves from the stem and use them in your recipe.
- Discard the stems.
- You may use as-is or chop them for more flavour.
How to make Methi Paratha?
Fresh Fenugreek Leaves Flatbread | Methi Paratha Recipe
- 1 bunch of methi leaves, washed, drained, picked leaves discarding the stem and stalk (50gms when ready to use) (or use 4 tablespoon Kasuri methi)
- 1 medium onion, chopped finely
- 1 teaspoon ginger garlic paste
- 3 to 5 green chillies, chopped finely
- 2 cups whole wheat flour (atta)
- 2 tablespoons besan gram flour (optional)
- 1 teaspoon turmeric powder
- ½ teaspoon red chilli powder
- 1 teaspoon cumin powder
- 1 teaspoon carom seeds (ajwain)
- 1 teaspoon kasoori methi, crushed
- 2 pinches of garam masala
- Salt to taste
- Water as required (~½ cup to ¾ cup)
- Enough ghee or olive oil to spread and cook
- Make the dough: Add the methi leaves, onion, ginger-garlic paste and green chillies to a large bowl and mix thoroughly. Add the flour, spice powders and salt and mix to combine. Let the mixture rest covered for 10 to 15 minutes so that the salt will release the moisture which in turn will help us to control the addition of water to make a smooth dough. Add a few tablespoons of water at a time and knead the mixture to a slightly sticky but smooth dough. Cover and rest the dough for 10 minutes. Use a knife to divide the dough into 8 to 9 equal-sized balls. Dredge each ball in flour and keep covered or refrigerate for later use.
- Roll and fold the dough balls: Take a dough ball, dust the work area with flour, dredge the dough ball in flour and start rolling the dough with a rolling pin to palm size. Apply melted ghee or olive oil all over the surface and fold while applying the oil between each fold. Fold twice to make a triangle and keep aside covered. Repeat for all the dough balls. You may use it immediately or refrigerate it in an airtight box for later or up to 3 days.
- Cook Methi Parathas: Heat a tawa on medium to high flame. Take a prepared paratha dough ball and roll it flat. Check if the tawa is hot then place the rolled paratha on it. Wait for a few air bubbles to show up and then flip the paratha. Let it roast for 30 seconds and flip again. Spread ghee all over and flip and cook until roasted evenly and crispy. Serve immediately with some pickle, yoghurt or any north Indian curries or dal. Try serving this with my butter chicken or Kosha Mangsho, Aloo Gosht or Matar Paneer or Aloo Gobi Matar!