I make methi paratha more often than any other paratha that is because my hubby is not found of aloo paratha; I love it still I don’t make that much. Fenugreek leaves have lots of medicinal properties. They are enriched with minerals like potassium, calcium, and Iron. One hundred grams of fenugreek leaves comprise only 49 calories. The leaves have good dietary fiber and are also enriched with Vitamin C. The Vitamin K from fenugreek greens is comparable to spinach. It has cooling, mildly laxative effect, increases the digestion ability. It helps in milk secretion in lactating mothers. Fenugreek leaves lowers blood sugar and cholesterol levels.
What you need
Fresh Fenugreek leaves/Methi leaves: 1 bunch
Whole wheat flour/Atta: 2 cup
Olive Oil: 2 tablespoon
Salt: 1/2 teaspoon or to taste
Gram masala: ½ teaspoon
Red chili powder: 1 teaspoon
Amchoor powder: ½ teaspoon
Water: 3/4 cup
How I made
Wash and clean Fenugreek leaves/Methi leaves and finely chop them and put in a kitchen towel to drain excess water and keep aside.
In a bowl mix whole wheat flour, salt, gram masala, red chili powder, amchoor powder and ½ tablespoon oil . To this mix chopped fenugreek leaves until everything combined well. Add small amount water to this and knead it to form soft dough. Add ½ tablespoon oil on the top of dough and keep aside for another 30 minutes.
Pinch out small lemon sized balls from the prepare dough and roll it into thin circle of 6 inch diameter ( mine looks like various continents) .
Heat tawa or griddle in stove and when it becomes hot. Place the paratha and cook for 30 seconds or until you start to see bubbles in the top. Flip and cook the other side for another 30 seconds or until you see brown spots on both sides.
Enjoy with any curry. We enjoyed with rajma.
Preparation time: 45 minutes
Yield: 13 paratha
Will you make it again: I will