Methi paratha/Vendhayakeerai roti/Fenugreek leaves paratha

Methi in all forms are very good.Because its bitter ,its good for diabetic people .Like other greens its iron rich also.Cleaning of the leaves may be difficult but its worth doing it for your healthy body ,right ?...Leaves should not be cut otherwise you are going to taste its bitterness in the dish you prepare .So whatever you prepare put the leaves full .So that you get the goodness without its bitterness .

I buy methi every week and do methi sambhar,methi dal ,other than that I do this paratha whenever i need a change from dal,sambhar .

If you are looking for a different paratha stuffing check this green channa paratha.

Preparation time:10 min+ 2 hour rest time
Cooking time:20 min
Yields:10

Ingredients:

• 2 cups wheat flour .
• 1 handful of methi(cleaned and washed thoroughly)
• 1 tsp ginger garlic paste.
•  pinch of turmeric .
• 1/2 tsp chili powder(adjust to taste).
• 1 green chili(finely chopped).
• 1/2 tsp Jeera/Cumin seeds.
• salt as required.
• water for kneading .
• Oil for parathas.

Method:

• Knead the wheat flour along with ginger garlic paste,salt ,turmeric,methi leaves.
• Add chili powder,jeera,green chili .
• Knead it to form a chapthi dough .
• Keep it for an hour .
• Seperate them in to 6 balls.
• Roll them to form a little thick chapathi /paratha.
• heat the tava and put the paratha in tava.
• When it changes color flip them .
• When the bubble arises turn them again and add enough oil on both sides.
• It will puff and will get dark spots .
• When both sides are done serve it hot.
• You can serve them with simple yogurt/curd.
• We had it with mint/corinader chutney .

Linking it to Amrita's Page  and Gayathri's page

shrutisrasoi  and Pari's Event