Wholesome Methi Fenugreek Paratha Recipes

METHI PARATHA RECIPE

Steps:

• Place the fenugreek leaves in a bowl filled with water and to which ½ teaspoon baking soda and 1 tablespoon vinegar has been added.
• Soak for about 2 to 3 minutes, later draining all the water.
• Soak the leaves in clean water for a couple of minutes. Swish and move the leaves gently with your fingers. This removes any soil or mud particles that are on the stems or leaves.
• Drain the water again. You can repeat this process of soaking and draining once or twice or choose to thoroughly rinse the leaves under running water for a few times. Finally, drain the water well.
• Place the leaves on a kitchen towel and spread them evenly on it for a few minutes or you can proceed to chopping them.
• In a bowl mix the whole wheat flour and salt.
• Add the chopped methi leaves, green chilies, garlic, oil and mix again.
• Pour water little by little and mix the dough first. Later knead to a smooth and soft dough adding water as needed.
• Note that the water proportion will vary with the water content in the fenugreek leaves and the type, variety of wheat flour.
• TIP 1: If the dough looks sticky, add a few tablespoons of whole wheat flour and knead again.
• TIP 2: If the dough looks dry or dense, add a couple of tablespoons of water and continue to knead.
• Pinch medium sized balls from the dough. Roll them between your palms to make a neat round ball.
• Flatten the dough ball and dust it lightly with some flour and the rolling board as well.
• With a rolling pin, roll the dough into medium sized roti or circle having 7 to 8 inches diameter.
• For a flaky, crispy layered paratha, spread ghee all over and fold twice into a triangle shape. Then roll them to a large triangle shaped dough sprinkling flour lightly.
• The layering method with ghee adds more fat in your parathas, but if you want a simple lighter version, then roll them plain with brushing any ghee on the dough as done in this recipe.
• Heat a skillet or tawa on medium-high to high heat. Place the rolled methi paratha on a hot tawa or griddle.
• TIP: To check the hotness of the skillet, sprinkle a pinch of flour on it. If the flour browns in a few seconds, the skillet is hot enough for roasting paratha. Wipe this roasted flour on the skillet with a kitchen napkin before placing the paratha on it.
• When one side is a bit cooked or about ¼ cooked, flip the paratha. You will see some air pockets beginning to form on paratha.
• Spread some oil or ghee (clarified butter) on the side that is facing you.
• Flip again and you should see some brown or golden spots on the paratha. Spread ghee on this side having the golden spots.
• Flip again a couple of times, until the paratha is evenly roasted and has some golden spots or blisters. Press the paratha edges with a spatula so that they get cooked.
• Roll the remaining dough balls and make the methi parathas this way. While making the second paratha don't forget to wipe the skillet with a kitchen napkin if there is any excess whole wheat flour on it.
• Methi paratha is best served hot. However, it can be served warm or at room temperature. You can also stack them in a roti basket or casserole box/container.
• Easily enjoy for breakfast, lunch, or at dinner. My favorite things to serve with methi ke parathe are vegetable curries, sweetened curd, or pickle.
• Some people like to have parathas with plain curd (yogurt), mango pickle, lemon pickle, or green chili pickle. It all depends on your preference!
• They can also be wrapped in foil and packed in lunch boxes or for short journeys. Methi roti make a good tiffin box snack and stay soft when packed in a foil.

METHI PARATHA (FENUGREEK PARATHA) RECIPE

Steps:

• Gather the ingredients.
• Put the flour, fenugreek, 1 tablespoon of cooking oil, cumin seeds , turmeric and red chili powders, and salt in a large mixing bowl.
• Add water, a little at a time to this mixture, and knead to form a medium-soft, smooth dough. Set the bowl aside for 30 minutes to let it rest.
• After the 30 minutes, divide the dough into golf-ball-sized portions and roll each one between your hands till they are smooth and without cracks.
• Very lightly flour a rolling board or clean counter surface and roll each ball into a circle of 7 to 8 inches diameter (5 to 6 milliliters thick). For convenience, roll out as many parathas as you like, stacking them, ready to cook with a layer of cling film between each paratha.
• Heat a griddle and fry the parathas one at a time. Put a paratha on the griddle and watch for tiny bubbles rising to the surface of the paratha.
• Do the first flip when you see the tiny bubbles. As soon as the first flip is done, drizzle a bit of the remaining oil on the top of the cooked side of the paratha and spread well over the surface.
• Flip again in 30 seconds and drizzle oil on this surface too. The paratha is done when both sides are crispy and golden brown. See the steps for making parathas .
• As you remove each paratha from the pan, store it in an insulated container lined with a paper towel to keep it warm and prevent it from becoming soggy. Of course, if you are eating them immediately or serving them to your awaiting family, there is no need for storage.
• Serve with chilled yogurt.

WHOLESOME METHI (FENUGREEK) PARATHA

Steps:

• Wash methi, remove and discard stalks, cut fine. Set aside whole wheat flour, quinoa flour, milled flax seeds.
• Add all ingredients in a bowl, including salt, add water in small quantities to get a thick, not sticky dough. Add 1 teaspoon oil, mix well, roll into a ball and set aside for at least 30 minutes.
• Roll the dough into 4 equal portions to make 4 parathas.
• 1. Flatten the dough, sprinkle some oil, fold it in half 2. Sprinkle more oil and fold again to make a triangle 3. Dust some wheat flour on it to keep it somewhat dry and 4. Flatten it with a rolling pin
• Cook it on a pan flipping both sides frequently till it bloats a little and turns brownish.
• Serve hot with your favorite vegetable and chutney.