Fresh fenugreek leaves flatbread
Bread is such a universally loved food….every culture that has a long culinary history has perfected the art of making bread. The Indian cuisine is no stranger to it. Flatbreads are highly popular and are part of the daily meal in many homes. They are made from every grain available locally and served with a wide array of curries.Sometimes they are filled with dry curry fillings to make aloo paratha, cauliflower paratha, daikon radish paratha, paneer paratha, etc. etc…! They can be cooked on a griddle, deep fried, cooked in a tandoor or roasted on open flames/charcoal. a dab of butter or ghee elevates the taste and when eaten hot off the griddle it is almost impossible to not overindulge !
I learnt this particular Methi Paratha recipe from my friend who makes very very soft and yummy rotis and parathas. Like I have confessed before, I am a South Indian and my roti/paratha skill is not on par with the folks from the regions where these are made often. I come from the rice bowl of India and that is what I ate most of the time, many many varieties of rice and rice dishes with even more varieties of curries and sauces. But we love parathas, and hence I keep trying to make them at home. I have improved manifold, they taste good and are soft, but they are not perfect. I will keep trying!
I recently came across the saying “Gratitude turns a meal into a feast” and that’s something I can relate with. Gratitude for friends who are so warm, welcoming and wonderful. Also gratitude for the plate of food they shared with us, invited us to their homes to share a meal and some good times. (this was before the pandemic, now it’s safely virtual only). After every such meeting, I’d come home with something new to try, recipes will be swapped and we would look forward to the next gathering to share more ! Good times indeed !
Anyways, this recipe is now a regular everytime fresh fenugreek leaves are in season. These greens pack so much flavor and nutrients but are yet to catch the eyes of the modern superfood movement ! There are so many recipes using these humble greens and each one absolutely yummy. A thoughtful array of ingredients that balance out the slightly bitter greens and bring the dish together so beautifully at that.
Recipe : Methi Paratha
|prep Time: 10 minutes||Cook time : 25 minutes|
|Spice level : 🌶🌶||Makes 12 parathas|
(Check Notes for variations)
- Whole wheat flour – 2.5 cups
- Chopped fenugreek leaves – 2 cups
- Salt to taste
- Garlic paste – 1/2 teaspoon
- Ginger paste – 1/2 teaspoon
- Chili powder / cayenne / Paprika – 1 teaspoon or to taste
- Coriander powder – 1 teaspoon
- Cumin powder – 1/2 teaspoon
- Garam masala powder – 1/4 teaspoon – optional
- Sugar / Powdered jaggery – 1/2 teaspoon
- Warm Water – about 3/4 cup to make a dough – drizzle in slowly and use only as needed.
- Oil – 2 tablespoon for dough plus more to cook the parathas
How to :
- To make the dough ~ In a large, shallow mixing bowl add the washed and roughly chopped fenugreek leaves (I used a whole bunch I picked up from my local Indian grocer).
- Add the wheat flour and all the spices/aromatics, salt to taste, oil and mix well. It should look like a crumbled dough mixture.
- Sprinkle about 2 tablespoons water at a time and start making a soft dough. The salt will help the greens to release some moisture so be careful not to end up with a very wet and sticky dough.
- If you are making parathas right away make a soft dough but if you want to make them later, make a stiff dough and store in the fridge for a couple of hours. The dough will soften because of the moisture in the greens.
- Make balls out of the dough, I got a dozen 8 inch wide parathas with this dough. Start rolling them out into 1/8 inch thick parathas either by using a rolling pin and board or a tortilla press. It will be a bit thicker if you use a tortilla press, but still pliable and soft.
- Heat a griddle on medium high. I used an iron one, but you can use anything you have. Key is to cook them on a medium high and quickly.
- While rolling out the dough, use enough dry flour for dusting so that they can be easily rolled out. Place them on a clean counter or surface until ready to be cooked. Do not let them sit for too long, they can dry out.
- To cook the parathas ~ Once is griddle is hot, start cooking the parathas one at a time. Do not keep flipping them. once you place a paratha on the griddle, let it sit for 30 seconds, you will start noticing bubbles, now they are ready to be flipped.
- Drizzle about 1/8 teaspoon of oil around the edges of the paratha as they cook. Do that for both the sides.
- They are done when you see light/dark brown spots all around the paratha and they are no longer moist on either sides.
- Remove them from the griddle and stack them on a paper towel/ towel lined plate. Do not cover until they cool down a bit. The excessive moisture can make them soggy.
- Cook all the parathas 1 by 1, see pictures for visual aid on how they should look.
- Serve hot/warm with curry or chutney of choice.
- Use white whole wheat flour if you have or any whole wheat flour will do. The heartier the flour the less pliable the dough, but will be delicious nonetheless.
- Use gluten free flour if you are comfortable with it, they make great parathas too.
- Use chopped spinach instead of fenugreek leaves. You can use any greens you like.
- The ratio of chopped greens to flour is your choice.
- Make it spicy if you can handle heat, works great for parathas.
- Raita/Yogurt is a great dipping sauce for parathas.
We ate the methi parathas with a cauliflower stir fry and some spiced buttermilk. As always, make it your own and enjoy ! This is a basic template that we have come to love, and I hope you do too I Thank you for stopping by :)!