Fenugreek leaves are rich in antioxidants, iron and is a good source of dietary fiber. North Indians are known for so many different stuffed parathas especially for breakfast. Methi paratha is a flaky bread with fresh fenugreek leaves and spices.
- 1 bunch of Fenugreek leaves (Methi)
- 1 small onion
- inch of ginger
- 1 green chilli
- salt to taste
- 1/2 tsp red chilli powder
- 1/2 tsp garam masala
- 1.5 cups wheat flour
- Water to knead
- 1/4 tsp turmeric
- oil to shallow fry
Pick the methi leaves and wash them thoroughly so that all the sand is washed off. Take onion, ginger, green chilli and coarsely chop in a chopper. Roughly chop the meths leaves.
In a mixing bowl, add the wheat flour. Add all the spices, turmeric, salt, garam masala, red chilli powder and sift so that everything is mixed evenly. Also add the methi leaves, and chopped onion mixture to the flour.
Adding little water at a time, make the dough. Keep the covered dough in the refrigerator for approximately half hour.
Divide it in equal parts and make the balls. Dust the surface with dry flour so you can roll it without sticking to the bottom. What I do is I make a small tiny one to first do the taste test, so if it needs salt and heat that can be added at the time of rolling.
If it needs additional salt n chilli, you can roll into a small circle, using a butter knife put some butter and picnch of salt and red chilli powder and fold it to a desired shape. Roll it all the way and shallow fry it on the tava or a frying pan.
Put a dollop of butter and serve it with plain yogurt or pickle of your choice.
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