Methi or Fenugreek Leaves are very good for health. One has to use it at least once in a week as their normal dietary food. Methi Leaf is rich in Calcium, Iron, Vitamin C and is also an antioxidant, There are numerous heath benefits from it.
We can prepare varieties of Methi Paratha by changing simple ingredients in it. Some people prepare this paratha by just adding fresh chopped Methi Leaves and few masala ingredients directly to the Wheat flour. My father taught me different method whose recipe I will give you here. This recipe is my father’s innovation. We can also prepare the stuffed version of Methi Paratha, by adding 2 cooked and mashed potatoes to the below described methi sabji. This becomes the stuffing for the Paratha. We usually prepare subji out of fresh chopped Methi leaves by adding few masala ingredients to it. Once the sabji cools down, add wheat flour, rice flour and besan flour. Rice and Besan flour not only enhances the taste but also the softness of the Paratha. Always keep the prepared dough for half an hour before preparing the Paratha. I do this Methi Paratha many times in a week and is my little one’s favorite.
Methi Parahta Ingredients :
- Methi or Fenugreek Leaves – 3 bunches
- Finely Chopped Onion – 1
- Jeera (Cumin) seeds – 1 tsp
- Mustard seeds – 1/2 tsp
- Oil – 4 tsp
- Red chilly powder – 1 tsp
- Garam Masala Powder – 1/4 tsp
- Turmeric Powder – 1/4 tsp
- Salt to taste
- Lemon Juice – 2 tsp
- Wheat flour – 1 cup
- Bengal Gram (Besan) flour – 2 tsp
- Rice flour – 2 tsp
Preparation Time : 20 min
How to Make Methi Paratha:
1. Clean the Methi leaves thoroughly. Add little salt and soak the leaves for 10 minutes. Strain the water and chop it into small pieces.
2. Heat the oil in a pan; add Mustard seeds. Once Mustard seeds splutter, add Jeera seeds to the heated oil and fry for few moments. Add chopped onions and Turmeric Powder and fry them until the onions are cooked.
3. Then add chopped Methi leaves and 1 Tbsp of water and leave the Methi leaves to cook. Once the leaves are cooked, add Salt, red Chilly powder, Garam Masala and fry for 5 minutes.
4. Remove the pan from the flame and transfer to a bowl and add lemon juice to it. Allow the whole preparation to become cool. Once it cools add Gram flour, Rice flour and Wheat flour; hand knead properly to make dough similar to that of chapatis. Keep the dough aside for half hour.
6. Divide the dough into small balls of suitable size and roll it out and cook the rolled Methi Paratha on both sides on tawa. Apply Ghee on both the sides of the Paratha.
Serve Methi Paratha with coconut chutney, Chutney Powder or with Curd and pickle.
If the Methi or Fenugreek Leaves is bitter in taste, one can add a cup of chopped Palak or Spinach while preparing the sabji.