Introduction:
Methi Paratha, featuring fresh fenugreek leaves (methi), is a wholesome and flavorful variation of traditional Indian flatbreads. Packed with nutrients and aromatic spices, these parathas offer a unique and delicious way to incorporate the goodness of fenugreek into your diet. Follow this step-by-step guide to create Methi Parathas that are both nutritious and satisfying.
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Ingredients:
For the Dough:
2 cups whole wheat flour
Water (as needed)
Salt (to taste)
For the Methi Filling:
1 cup fresh methi (fenugreek) leaves, finely chopped
1 small onion, finely chopped
1 green chili, finely chopped
1/2 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
Salt (to taste)
Ghee or oil (for sautéing)
For Cooking: Ghee or oil (for cooking)
Instructions:
Prepare the Dough:
In a large mixing bowl, combine whole wheat flour and a pinch of salt.
Gradually add water and knead the mixture into a soft, pliable dough. The consistency should be smooth but not sticky.
Cover the dough with a damp cloth and let it rest for about 15-20 minutes.
Prepare the Methi Filling:
In a pan, heat ghee or oil over medium heat.
Add cumin seeds and let them splutter.
Add finely chopped onions and green chili to the pan. Sauté until the onions turn translucent.
Add turmeric powder, red chili powder, and chopped methi leaves to the pan.
Sauté the methi mixture until the leaves wilt and the raw aroma disappears. Set aside to cool.
Assemble and Roll the Methi Parathas:
Divide the rested dough into golf ball-sized portions.
Roll each ball between your palms to create a smooth, round shape.
Flatten a dough ball and roll it into a small circle, about 4-5 inches in diameter.
Place a portion of the cooled methi filling in the center of the rolled-out dough.
Seal the edges of the dough around the filling, ensuring the methi mixture is completely enclosed.
Gently flatten the stuffed dough ball and roll it into a larger circle, approximately 7-8 inches in diameter.
Cook the Methi Parathas:
Heat a griddle or flat pan over medium-high heat.
Place the rolled-out stuffed methi paratha on the hot surface.
Cook for 1-2 minutes on each side, applying ghee or oil to both sides until golden brown spots appear.
Repeat the process for the remaining dough balls.
Serve Hot:
Serve the methi parathas hot off the griddle.
Pair them with yogurt, pickles, or a dollop of butter for extra flavor.
Tips:
Adjust the spice levels in the methi filling according to your preference.
Use fresh methi leaves for the best flavor and nutritional benefits.
Conclusion:
Indulge in the nutritious goodness of Methi Parathas, where the distinct flavor of fresh fenugreek leaves combines with the warmth of Indian spices. This recipe guarantees a wholesome and flavorful experience, making Methi Parathas a delightful addition to your repertoire of Indian flatbreads.
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