Want to have greens, but methi (fenugreek) is too bitter for you? Try methi parathas – atta (whole wheat flour) balances the bitterness beautifully. The end result is pretty delicious.
- Methi (fenugreek) leaves – one bunch
- Atta – 1 cup
- Ajwain (carom seeds) – 1/2 teaspoon
- Salt – To taste
- Milk – a few teaspoons, for kneading
A. Preparing The Dough
Pluck and wash methi leaves. Grind them to a paste. You could alternatively finely chop them, but if you’re averse to the bitterness grinding is the way to go.
Mix together atta salt and carom seeds. Add the methi paste to it, and knead as you would for regular chapatis, except that you don’t need any additional water for this. The methi paste acts as a binding agent; if the dough still feels dry, add a few drops of milk.
Let the kneaded dough stand covered for 20 minutes.
B. Cooking it
Just like any layered parathas. I make them into folded triangles, with ghee between the folds and toast them on a non-stick pan with vegetable oil.
Serve methi parathas with any curry, 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.