Methi Paratha(With a twist) | Fenugreek leaves paratha recipe | Indian style flatbread with fenugreek leaves

METHI PARATHA

   The much heard about and the much loved recipe is here once again.The methi paratha,also known as the thepla is a favourite winter breakfast food many.This is a very popular item among the Gujarati population,where the recipes vary from region to region.as far as I understand this method is followed by the people of Surat.
I have experimented with methi parathas in many ways,but this is a method that I found best.There is  a distinct change in taste when I prepare it in this method.the flavours of the methi leaves become more pronounced in this method.This method has its own advantages ,as the dough can easily be stored for two days in the refrigerator in this method.

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Ingredients
Methi leaves(fenugreek leaves)-(washed cleaned and finely chopped)-2 cups
curd-1 cup or more if required
atta-2 cups
sesame seed(til seeds)-1 tablespoon(take the white variety)
salt-as per taste
tumeric-1 teaspoon
roasted jeera powder-1 teaspoon
dhania powder(coriander powder)-2 teaspoon
chilli powder-1 teaspoon
gur(jaggery)-powdered-1 tablespoon
Green chilli and ginger paste-2 teaspoon
Oil-about 5 tablespoon-for dough and for roasting parathas

PROCEDURE
1- mix salt to the methi leaves and leave for 15 minutes
2-After 15 minutes squeeze out all the water from the leaves and keep it ready
3-Add about 3 tablespoon oil to the pan
4-Once the oil is hot add the Sesame seeds and wait for them to splutter
5-Now add the leaves
6-Saute for sometime
7-add the ginger and green chilli paste next
7-next add the spices  including the salt and the tumeric
8-Saute for sometime
9-Then switch off the flame
10- Next add the jaggery
11-Add the curd and mix well
12-Add the Atta or the whole wheat flour to the mixtiure
13-Knead a semi soft  dough with the mixture (do not use any water)(you can use little more curd if necessary)
14-Divide into portions(leave the dough for 15 minutes to set)
15-Roll out the parathas of about 6 to 8 inches diameter with the help of wheat flour(atta)
16 Roast on the girdle ,first dry  and then with oil
Serve hot with pickle and dhania tamater chutney.Read recipe here


                                           Mix salt to the methi leaves and leave for 15 minutes
After 15 minutes squeeze out all the water from the leaves and keep it ready.

Ingredients

Add about 3 tablespoon oil to the pan






                                           Once the oil is hot add the Sesame seeds and wait for them to splutter

                                           Now add the leaves

                           
                                                Add the ginger and green chilli paste next

                                  
                                                  Next add the spices  including the salt and the turmeric

                                                          
                                                              Then switch off the flame,next add the jaggery

                                                 Add the curd and mix well

Add the Atta or the whole wheat flour to the mixture


 


Knead a semi soft  dough with the mixture (do not use any water)(you can use little more curd if necessary)

 

                    

                                 Roll out the parathas of about 6 to 8 inches diameter with the help of wheat flour(atta)

                                             

                                                        Roast on the girdle ,first dry  and then with oil


                                           

                                         Serve hot

IMPORTANT TIPS
1-Do not skip mixing salt to the leaves as it prevents the dough from becoming soft and soggy and also takes away the bitterness of the methi leaves
2-Switch off the flame before adding the jaggery or the kjaggery will start burning .It will melt in the heat of the mixture.