Delicious Methi Paratha!

Methi Paratha

Methi paratha (Paratha is the Indian roti or chapati made with oil) is a delight to have- especially in winters. Methi or fenugreek leaves are the seasonal availability of winters and help keep body warm. This is a very simple recipe that can be had as breakfast, lunch or dinner. Howver, preparing the dough for methi paratha can be a little difficult for beginners but then- where there's a will, there's a way!

What Ingredients are Needed for Methi Paratha?

• Methi leaves (fenugreek leaves)- 250 gms
• Wheat flour- two cups full
• Oil- to fry paratha
• Garlic cloves- 3-4
• Salt to taste
• Turmeric powder- 1/4 tsp
• Red chilli powder- 1/4 tsp (optional)
• Green chilly- 1 chopped
• Water to make dough

These ingredients will give you around eight to ten methi parathas. You can increase them porportionately if you want more parathas.

How to Make Methi Paratha?

Take the methi leaves and wash it by soaking in ample water and draining repeatedly for three to four times. This will make it free from soil that can't be seen easily.

Dough for Methi Paratha

• Boil some water in a big pan and put the methi leaves into it along with chopped garlic cloves.
• When you see it boiling, remove it from the gas stove and drain the leaves.
• Now take the wheat flour in a paraat (flat plate with upward edges).
• Add turmeric and chilly powder as well as salt to the flour. Mix the slightly warm boiled methi leaves and make dough with using little water at a time.
• Now take a little amount of dough and make a little ball like shape and flatten this dough ball a little.
• Dip the dough ball in dry flour and with the help of rolling board (chakla) and rolling pin (belan) make the chapati like round paratha.
• Put this paratha on hot tawa (iron griddle to make bread- it can also be a non stick tawa) and roast a little from one side then turn it over. Roast the other side also but only slightly.
• Now take a tsp of oil and spread it over one side of your methi paratha. Turn it over and spread some oil on the other side too. After a little while take it off the tawa.

Serve your methi paratha with pickle, curd or some curry. The thick gravy curry made with potatoes and peanuts - the aaloo matar- taste heavenly with methi paratha!