Methi Parathas: Fenugreek Flatbread

26 Oct

Want to have greens, but methi (fenugreek) is too bitter for you? Try methi parathas – atta (whole wheat flour) balances the bitterness of fenugreek beautifully. The end result is delicious.

Methi Parathas: Fenugreek Flatbread

You Need:

[For 6 parathas]

  • Methi (fenugreek) leaves – 100 grams
  • Atta – 1 cup
  • Ajwain (carom seeds) – 1/2 teaspoon [buy here]
  • Salt – To taste
  • Milk – a few teaspoons, for kneading
  • Oil/ghee – for cooking, ~1 teaspoon per paratha

How To Make Methi Parathas:

1. Prepare the dough

Pluck methi leaves, discard the stems and wilted leaves.

Fresh Fenugreek Leaves

Wash well, grind the leaves to a paste. You could alternatively finely chop the leaves, but if you’re averse to the bitterness grinding is the way to go.

In a mixing bowl, place the flour (atta), salt, carom seeds, two teaspoons of milk. Add the ground fenugreek leaves to it.

Atta with Methi, Ready to be Kneaded

Knead the atta into a pliant dough as you would for regular chapatis, except that you don’t need any additional water for this dough. Ground fenugreek leaves act as binding agent; if the dough still feels dry, add a few more drops of milk.

Let the kneaded dough stand covered for twenty minutes.

Methi Parathas Dough

2. Cook

Toast the parathas in a pan or griddle like any layered parathas – check out this link for instructions. I shape them into folded triangles, with ghee between the folds and fry them on a non-stick pan with vegetable oil.

Methi Parathas: Fenugreek Flatbread

To Serve:

Serve methi parathas with a vegetable side dish, homemade yogurt, and a sweet chutney (e.g. ginger jaggery chutney with mango chunks, tamarind jaggery chutney) to balance out the bitter notes of fenugreek in the methi parathas.

Meal below: methi parathas with panchmel dal, chayote tomato curry, pomegranate raita.

Methi Paratha, Anar Raita, Panchmel Dal, Chayote Tomato Curry

Notes:

Want to get more daring with parathas? Try your hand at these recipes:

One Response to “Methi Parathas: Fenugreek Flatbread”

  1. Tadka Pasta October 28, 2011 at 10:41 PM #

    Mmm..this is the only way my l’il miss will eat methi. Didn’t know that grinding reduces the bitterness..I usually put everything in the food processor and let it rip.

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