Methi K Parothe(Fenugreek Leaves Flat Indian bread)

Methi k Parothe... I am sure many of you have your mouth water when i say this. Its all time favorite of many Indians. Methi has a widespread use in Indian kitchen and also the seed has lots of Medicinal properties.

The methi is said to be a boon for health both for men and women. It helps in easy labor, increases breast milk, also helps against acid reflux(Heart burn), its a aid for digestion,reduces cholesterol, helps in fighting diabetes, prevents colon cancer, nourishes hair and the list continues. Because of all this properties Methi (Fenugreek) finds a special place in Ayurveda.Source

Fenugreek is widely used for flavoring Indian curries as herb which is nothing but the dried form of the leaves which we call "kasuri methi".India is the largest producer of it and major part of it is grown in the western state of Rajasthan.  The herb produces surprisingly wonderful flavor to the curry. Kasuri methi is must when preparing curries like  kadai Paneer, paneer butter masala, chicken butter masala and many more recipes.

Recently my hubby found a fresh bunch of Fenugreek leaves at the Indian grocery over here. I was so happy to see it so fresh. I divided the bunch into two halves. With one half i prepared the flat bread while with the other half i prepared the Potato and methi stir fry. This was perfect with rice.
The basic idea to prepare the soft paratha(flat bread ) is to incorporate the leaves in the dough itself. Some like to use the uncooked chopped leaves while preparing dough. I prefer using blanched fenugreek leaves in the dough with a little addition of luke warm water which makes my parathas super soft and tasty.

METHI K PAROTHE RECIPE

This recipe
serves- 20 small size Parathas
Preparation time- 10 minutes.(Includes washing, kneading and flattening)
Cooking time- 25 minutes(Includes blanching and baking)
Total time- 35 minutes

Ingredients:

• Methi leaves or Fenugreek leaves- 1 Bunch
• Aata or Chapati flour- 2 Cups
• Oil/ Ghee- 2 tbsp
• Salt as per taste
• Garlic cloves- 2
• Aniseed- 1 tsp
• Onion-1,finally chopped(Optional){Caution: Shelf life of the dough will reduce with the addition of Onion to the dough}

Direction:

• Wash the leaves thoroughly. Pluck the leaves and tender stalk and keep aside thereby discarding the non-tender stalk.
• Heat 1/2 cup of water, add salt and the garlic cloves. Once the water starts boiling add the fenugreek leaves and boil for 5 minutes.  ALTERNATE METHOD: Place the leaves, salt, garlic and the water in a pressure cooker. Pressure cook until once the steam is released. Wait till the steam settles. 
  
• Once the leaves are ready to handle drain the water in a container and keep aside the leaves. Retain the water used for boiling.
• In a mixing bowl place the dough, aniseed and the ghee. Now add the blanched leaves. Start kneading the dough. Add the boiled water(use it preferably in luke warm state) as per required to knead the dough. If the dough becomes to sticky add some more flour to it.
  
  
  
  
  
  
  
•  Once the dough is ready heat a tawa or the pan. Prepare logs out of the dough and then slice it into 1/2 inch .Roll each slice in ball shape. Dust with powder and then flatten it with the help of rolling pin.
  
  
  
  
• Add the flattened dough(paratha) on the hot tawa or pan. wait till little brown spot hit the bottom of the paratha. Once you see the brown spots flip onto other side and wait for the same. Once both the sides are done add 1 Tsp of ghee. Brush the ghee on both the sides. take it out from the pan. Repeat this with rest of the dough.
  
  
  
  
  
  
  
  
  
  

Enjoy hot methi parathas with sweet chutney, coriander chutney or any curry of your choice. I like it very much with mango chutney.

Enjoy and Happy Cooking

By- Sushmita Pandit.