Sunday, May 6, 2012

Methi Paratha

Methi paratha is a very common tiffin variety in North India, prepared either as stuffed paratha or by mixing methi with the chappati flour. However I've been preparing methi dishes only for the past couple of years, but have only had ready made Methi parathas from the Indian grocery store. I liked the way they were prepared by mixing methi and flour together unlike the stuffed paratha. So I tried this recipe once and found it to be a very simple and easy process. Surprisingly my kiddo didn't differentiate it from the regular chappati and she also liked the taste. That's one big success for me...Check out this easy and healthy recipe that can be substituted for your regular chappati or paratha.

Things you'll need:
Fresh or dried fenugreek (methi) leaves - 2 cups
Chappati flour - 3 cups
Garlic - 2 gloves, finely minced
Cumin seeds - 1 tsp
Chilli powder - 1 tsp
Cumin powder - 1 tsp
Salt - as required
Oil - 2 tsp
Water - for kneading the dough

Yield - 6 parathas


Wash the methi leaves and soak them in lightly salted water with a pinch of turmeric for few minutes. This is to remove all the bitterness in the methi leaves. Squeeze the leaves and chop them.

Heat 2 tsp oil in a pan, add the cumin seeds. When the cumin seeds crackle add the minced garlic and the methi leaves. Saute them for couple of minutes, add the chilli powder cumin powder and little salt. Saute until the methi leaves are cooked. Switch off the stove and let it cool.

Mix the chappati flour with 1 tsp of salt in a bowl, add the methi leaves and knead it to a soft dough adding water little by little. Keep it aside for half an hour. (Leaving them for some time makes the parathas even softer)

Divide them into 6 equally sized balls. Roll them one by one and cook them in medium heat. Spread butter on both sides.

Serve them hot with your choice of side.