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Wednesday, March 09, 2011

Methi Paratha (Fenugreek flatbread)


North Indian stuffed Parathas are one of my favorites. Tried Googling the history of parathas and found that it originated in Punjab and later became popular all over India. I’ve tried almost all of them viz. Aloo(potato) paratha, Methi, Mooli(raddish), Paneer and so on and so forth. Apart from these, Kerala parathas are also very popular. They are quite different from the north Indian ones with a distinct circular, flaky appearance- sans any filling. They are easily available in bulk orders at any Malabar restaurant!(I prepare them at least once in a week).
I’ve decided to add a list of parathas to my blog and to begin with it’s Methi Paratha which is just so easy to make and delicious too. It’s a healthy idea for kid’s tiffin! Fenugreek/Methi is very common in Indian cooking. The leaves have a medicinal value and are slightly bitter. The dried leaves are popularly known as Kasoori Methi and are used to flavor a lot of dishes like Butter chicken, Shahi Paneer, Aloo Gobi etc.

Ingredients:
Wheat flour (Atta)- 3cups
Fenugreek leaves (Methi)- 1 cup (discard stem)
Green chilli – 1 chopped finely
Coriander powder – ½ tsp
Turmeric powder- ¼ tsp
Ginger – ½ tsp paste
Ghee /Olive oil or butter

Method:
Pluck the methi leaves and discard stem. Wash and chop into small pieces.
1-Heat the oil and add ginger paste. Saute for a few seconds. Add methi leaves, green chillies and some salt. Add the coriander powder and stir until the leaves start to wilt. Saute for about 5-6mins only. Let this mixture cool.

2. Add the spiced methi mixture to the flour. Add 1tbsp of ghee/oil (optional). Add enough water and salt to make a soft, pliable dough. Leave it covered for about 30mins-1hr. Divide into equal-sized balls and roll out into thin parathas using dry flour. Cook on a tawa or griddle until both sides are slightly brown. Flip only 2-3times.

3. After removing from fire, pat ghee or butter on both side and keep covered to maintain softness.

Serve them hot with yoghurt (mixed with salt and chat masala or amchur pdr) and any pickle.
Optional: You may add ginger+garlic paste and cumin pdr while preparing the methi mixture.
Some prepare it by directly adding the methi leaves and spices to the flour, but it tastes best with the above method.

3 comments:

Sandra said... Reply to comment

This flatbread sounds and look fantastic! I love how you made it!!!

Chef Penni said... Reply to comment

Oh my gosh! I want to make this!!!! I love food with these types of ingredients!!!!!

Aleema Misbah said... Reply to comment

@Chef Penni
thanks for your comments...!

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Looking forward to some valuable comments!