Methi Parantha or Fenugreek Flatbread is made by combining fresh methi or fenugreek leaves with whole wheat flour. It is something that I make quite often and pack for kids' lunch, have it in breakfast with yogurt, pickles or chutneys, or even with curries like paneer (Indian Cottage Cheese) and dals. Methi paranthas are one of the popular North Indian breakfast items.
Fenugreek leaves are the powerhouse of nutrients rich in Iron, and other minerals like zinc, magnesium and vitamins. The whole vegetable parts like the leaves, stem or the seeds are used in cooking and for medicinal purpose. It is very beneficial for those who suffer from high blood sugar and cholesterol levels. Good for your hair, skin and stomach related problems. Fenugreek has a bitter taste but when used in various dishes with different vegetables or in curries, imparts a unique aroma and taste to the dish.
Always wash properly methi as there can lot of dirt in the fresh bunch.But if you are storing these for later use, don't wash the leaves as the leaves will rot due to water/moisture. Wash the leaves just before using it, if you are storing these for later use, pluck the leaves from the stem and wrap in a paper towel or tissue paper and store in an airtight container or ziplock bag and refrigerate. Stays good for 4-5 days. In India nowadays fresh methi leaves are available all throughout the year, though winters is the best time to relish dishes that use fresh vegetable. In US and other countries, this vegetable is available at Indian grocery stores.
To make Methi Parantha we need..
Fresh Methi/ Fenugreek Leaves--1 cup
Atta/Whole Wheat Flour-- 1-1½ cup
Salt as needed
Ajwain Seeds/Carom Seeds-- ¼ Tsp
Oil for layering and frying
Lukewarm Water for kneading the dough
This is how I make Methi Paranthas..
Wash many times fresh leaves as it may contain dirt. Keep in the colander for few minutes to drain away the extra water.
I chopped the leaves and then kneaded the dough in the food processor. Follow the steps you don't want to use the food processor.
Finely chop leaves, take atta/flour in a big bowl, add salt, ajwain/carom seeds, and knead into a soft dough. Many people add ginger and garlic to there dough and also use yogurt to knead the dough. You can use as per your preference. While kneading the dough you can add a tsp of oil to the flour, as it keeps the dough soft if you are refrigerating for later use.
Give 5-10 minutes resting time to the dough.
Meanwhile, heat the tawa or girdle on medium flame.
When ready to make, divide the dough into small portions for rolling. With the help of a rolling pin roll out the dough into 6 inch round disc.
Apply some oil on the rolled dough, and fold and roll.
Place on hot tawa and cook till tiny bubbles rise on the surface, flip and put some oil on the flipped side. Cook for 30-40 seconds from both sides to light brown color.
Serve hot any curry/dal of your choice. It goes well even with s a bowl of curd or some pickles. And a tasteful accompaniment or snack with your hot cup of tea!! A very good option to pack when traveling.
Hope you will enjoy making this easy and healthy parantha/flatbread loaded with nutrients.
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