Fenugreek Leaves Paratha | Methi ki Paratha

Fenugreek leaves paratha: an incredible travel food which flies with me every time when I travel to India.

The crown jewel of this recipe is fenugreek leaves which makes the simple wheat flour flatbread a flavor explosion. It is this flavor of green goodness which insists me to use it up in one or the other recipe. The wonderfulness of fenugreek is: it binds very well with it’s co-ingredients but retains or to be specifically dominates it’s own flavor enriching taste all together. This fact was assured to me when I cooked carrot fenugreek leaves stirfry.

Well, much has been talked about flavor part of the fenugreek leaves, but from the taste perspective, it is BITTER. 🙁  🙁 . And the best part of this greens is, as it gets cooked or sauteed, the bitterness reduces extensively which makes me a Happy Cook. While making fenugreek leaves paratha, before kneading the dough with greens, I sauteed them well over stove top. With this little trick, the flatbread, the paratha tasted utterly delicious.

You all good cooks of the world know how a wheat flour flat bread I mean chapati is whipped up. You must be doing it on daily basis but lets take it one level up, health-wise and taste-wise by just throwing in some greens like fenugreek leaves. You can also throw up some spices little this and little that which makes the paratha a nutrient-rich affair.

Print Recipe

Fenugreek Flatbread | Methi ki Paratha

Prep Time25 minutes mins

Cook Time10 minutes mins

Total Time35 minutes mins

Servings: 12

Author: Sumana

Ingredients

• Wheat flour- 2 cups
• Fresh fenugreek leaves- 1 cup
• Gram flour besan- 1/4 cup
• Salt- 1.5 tsp
• Red chilly powder- 1 tsp
• Coriander powder- 1 tsp
• Turmeric powder- 1/4 tsp
• Cumin powder- 1/2 tsp

Instructions

Preparation

• Rinse and wash the fenugreek leaves and separate the leaves from stem. Keep this ready.

Method

• Heat a pan and dry roast the gram flour till the raw smell ceases and fragrance wafts out. Transfer it to a container.
  
• Keep the pan back on heat and roast the fenugreek leaves till they wilt and shrink. In a wide bowl add wheat flour, coriander powder, red chilly powder, turmeric powder, salt and cumin powder. Give a quick mix and add wilted fenugreek leaves. Mix them too.
  
• Adding water little by little in steps knead a pliable dough which should be neither too thick nor too thin. Keep the dough covered in damp cloth for about 15 minutes. Pinch equal sized balls and roll a ball in to thin circular disc using rolling pin. Dust enough flour while rolling.
  
• Heat a chapati griddle and carefully transfer the rolled paratha. Over medium flame cook it till bubbles appear, then flip it over and cook till you notice some brown spots.
  
• Continue the process with all the dough. Very healthy fenugreek paratha is ready to serve with yogurt, pickle or any side dish.
  

Notes

• Roasting fenugreek leaves helps to reduce it's bitterness. So don't skip the step.
• You can make the paratha more spicy with some more red chilly powder and garam masala.
• The dough conistency is very important, if it is too thick paratha breaks at the edges.
• You can carry these parathas as travel food too.