Methi Paratha

Methi/Fenugreek leaves is widely used in many ways in Indian cuisine like paratha, rice, side dish, salads etc.. I will explain here the procedure for preparing the methi paratha which is commonly served as  breakfast dish in northern India.

There are 2 ways where we can prepare Methi paratha.

1)  By frying the methi first like we prepare sabzi and then add it to the wheat flour.

2)   By just chopping the methi leaves and adding to wheat flour and the rest of the procedure is same as for thalipeeth that I have already explained in this blog.

I will explain you the steps here as per point number 1

Ingredients :

Wheat flour	1 cup
Methi leaves	2 cup
Green chilly	2
Cumin seeds	½ tea spoon
Oil	4 tea spoon
Salt	As per taste
Red chilly powder	1 tea spoon
Garlic	6 cloves
Ginger	1 small piece

Steps :

1. Grind green chilly, cumin seeds, garlic in grinder.
2. Wash methi leaves and chop them finely.
3. Heat oil in a pan add ground green chilly paste, saute for few seconds.
4. Add chopped Methi leaves, salt as per taste and red chilli powder.Mix well and fry for few mins until methi leaves gets reduced in size. turn off the stove and allow the mixture to get cooled.
5. Add the cooled mixture to the wheat flour and add a pinch of salt, oil.
6. Mix this well and knead it to a smooth dough.
7. Take small round balls of dough and spread it like chapati.
8. Heat tava, sprinkle little oil and toast the spread parathas.

We can also add little bit of amchur powder(mango powder), a bit of sugar to it to compensate the sour taste of methi in step number 3 while preparing the methi sabzi.