Fenugreek is one of the mostly grown herbs in India. The seeds are widely used as spices in whole or grounded in different North Indian dishes. But the fresh leaves with its distinctive taste and aroma is used in meat preparations like methi chicken. Another use of these fresh leaves is to make the well known methi paratha.
As the plants grow in winter, methi paratha is a common breakfast or dinner option for many. I love the bitter sweet taste of the leaves. The parathas taste great with just some mango pickle and curd. This is one of the easiest ways of preparing stuffed parota, and is less completed that the actually stiffed parathas like aloo paratha or gobi paratha. All you have to do is add the leaves to the flour and roll out into parathas.
When I first started making chapatis and parathas, I never got the perfect circular rotis, but don’t worry if your paratha looks like some country map, it will taste the same :).
- 1 cup whole wheat flour
- 1 cup fenugreek leaves
- 1 teaspoon cumin seeds
- ½ teaspoon red chili powder
- ½ teaspoon turmeric powder
- Salt to taste
- 1 cup warm water
- 4-5 tablespoon canola oil for frying
- Wash and pat dry the fenugreek leaves, and chop coarsely
- Mix the leaves with the flour, add the spices and season with salt. Add warm water and knead to a dough. Divide the dough into 8 one inch size balls
- Lightly dust a rolling board with flour and roll each dough separately to make the paratha
- Heat a frying pan or tawa on high, gently place one paratha, as tiny bubbles start appearing on the paratha flip and roast the other side. Now add about 1 tablespoon of oil to the paratha and fry for 1-2 minutes on both sides. Repeat this process for all the parathas.
- Serve hot with pickle and yogurt
Hot Tips – If you partially cook the paratha before adding the oil, it takes less oil to make the paratha. If you want the parathas to be oily, just add oil first and then directly fry the parathas in it.