Friday, March 2, 2012

Methi Paratha (Fenugreek leaves Indian bread)

Methi paratha is a great source of nutritious elements. Methi has anti-diabetic medicinal value for type-1 and type-2 diabetes. Aside its nutritional and medicinal benefits, methi parathas are great for breakfast, traveling, picnics or just snacking with pickles anytime.

Approx. 8 Methi parathas
  • Whole wheat flour - 2 cups
  • Besan (gram flour) - 2 tbsp
  • Fresh methi or Fenugreek  leaves - 2 bunches
  • Ginger-garlic paste - 1 tsp
  • Yogurt (dahi) - 2 tablespoon
  • Cooking oil - 4 tsp
Dry Spices:
  • Chaat masala - 2 tsp
  • Ajwain - 1/4 teaspoon
  • Jeera (Cumin) seeds - 1 tsp
  • Green chilies - 2 finely chopped
  • Garam Masala Powder - 1/4 tsp
  • Salt to taste
  1. Clean methi leaves thoroughly.
  2. Finely chop methi leaves and keep aside.
  3. In a large bowl, combine whole wheat flour, besan, chopped methi leaves, chopped green chilies, yogurt, ginger-garlic paste, all the dry spices and salt. Mix well.
  4. Knead soft dough of the above mixture, adding little water at a time. Keep the dough aside for half hour.
  5. Divide the dough into small balls of suitable size and roll it out.
  6. Cook these parathas on medium hot griddle. Turn them over to cook evenly in golden color on both sides. Apply little ghee/oil on each side and cook more for 30 seconds.
Serve garma garam Methi paratha with raita (flavored yogurt) on the side.