Methi paratha (fenugreek leaf paratha)

Methi paratha (fenugreek leaf paratha) can be made very easily. It has a nice unique flavor and very healthy, either as a breakfast dish or any meal. The leaves add a nice color to the parathas.

It is served with pickles, raitha or curd (yogurt).

Tender stems and leaves can be either finely chopped or processed in a processor.

Ingredients:

         ·        2 cups atta (wheat flour available in Indian stores)*

         ·        1 cup methi leaves finely cut (green fenugreek)

         ·        1 or 2 green chilis finely cut

         ·        Salt to taste

         ·        3 tbsp oil

Directions:

1.    Mix flour, methi leaves, salt and chilis.

2.   Add enough water to make a soft dough. Add a teaspoon of oil and knead the dough.                                           

3.     Cover and let it stand for about half an hour.

4.     Divide into 2 or 3 inch diameter balls.

5.     On a lightly floured surface, roll each ball into a 5 to 6 inch round.

6.     Place on a hot pan and let it cook for a few minutes.

7.     Turn and let it cook some more.

8.     Brush the surface with oil and let it cook for a minute on either side.

9.     Serve it along with pickles, raita or curd (yogurt).

      

Variation:

  In place of methi, finely grated onion, grated mooli (daikon) or cauliflower can be used.

 *Note:     

                When I am mentioning wheat flour, it is usually the wheat flour which is available in the Indian stores. You may note that it is different from the whole wheat flour available in the grocery stores in USA.  For best results, it is recommended that you use the "atta", as it is called in India.