Methi Paratha (Indian Flat Bread with Fenugreek Leaves)

I am having a jolly good time with my parents and guess what ? Yours truly is spending very little time in kitchen as the hearth is literally stormed by mommy dearest. And we often end up making dishes that get scant attention in my kitchen. Methi Parathas for instance is one such dish. 

The fenugreek leaves are well-liked but often end up getting a step-motherly treatment in my hearth. However, they are one of my mom's favourite greens. She constantly uses the leaves to rustle up stir-fries, or peps up rice varieties or makes rotis around it with other ingredients. She often tells me about the nutritive value of these greens and the dietary fibre it is loaded with. Rich in antioxidants and iron content, including these greens in the diet regularly is a health boon.

The spiced parathas with these greens was a winner.

What's in it :-

• Fenugreek/Methi Leaves - a small bunch
• Whole Wheat Flour (Atta) - 1 big cup
• Red Chilli Powder - 1 1/2 tsp - to taste
• Garam Masala - 1 tsp - to taste
• Turmeric Powder - 1/2 tsp
• Salt - to taste
• Water - as required (for kneading)
• Oil/Ghee - as required (for cooking)

How :-

Wash the leaves thoroughly and chop them up  roughly. In a mixing bowl, tip in the chopped greens along with all the other ingredients and give it a good mix. Add water slowly and as required to knead  it to a pliable dough. Divide it in to equal sized balls and roll out each one of them as thinly as possible.

Warm the tawa/griddle and place the rolled thin. Let it cook for a few seconds. As the surface starts showing brown spots, apply oil/ghee and flip it over. Let it cook till golden brown. Smear ghee/oil as required. Once both sides are cooked well remove from flame.


Serve hot with choice accompaniments. I served it with curd, pickle and some spinach dal.


enjoy !