Methi Parantha | Fenugreek flavored flat bread


If you’ve had a chance to go through my earlier post; then , by now you will be aware of my love for Indian food . This is the second heartwarming meal I’ve had after my trip to the Indian grocery store. My DH being a meat lover, runs away from green , leafy things ( read veggies ) and I have a hard time convincing him to try out vegetarian meals, this being one !

Methi Parantha - www.foodbound.wordpress (18)

Fenugreek leaves are widely used in Indian cuisine. They have a strong aroma and are commonly used in curries, vegetable dishes and paranthas (Indian flatbread ). Fenugreek leaves are considered healthy and are a good source of  protein, fiber, vitamin C, potassium and iron. “Methi (fenugreek in hindi)  Parantha ” is my favorite way to consume these flavor packed goodies. A healthy breakfast option !

Methi Parantha - www.foodbound.wordpress.com

 

Recipe :

Ingredients:

2 Cups  Fenugreek Leaves

1 1/2  Cup Whole Wheat Flour

2 tbsp Chickpea Flour (Optional )

1 Green Chilli finely chopped (Optional )

2 tsps Plain Yogurt

1/2 tsp Carom Seeds

1/2 + 1/2 tsp Salt ** Check Notes

1 tbsp. Oil

Water – As required

Method:

1) Finely chop the Fenugreek leaves ( no stalks) , apply 1/2 tspn salt , mix well and keep aside for about 20 – 30 mins. After 30 minutes , wash the leaves thoroughly under running water . Once washed, using the pressure of your palms ,  squeeze the water out from the leaves .

Methi Parantha - www.foodbound.wordpress .com

Methi Parantha - www.foodbound.wordpress (3)

 

 

 

 

 

 

 

2) Kneading the dough – Mix together Wheat flour , chickpea flour, carom seeds , green chilli , yogurt and the fenugreek leaves . Combine well.

Methi Parantha - www.foodbound.wordpress.com

Methi Parantha - www.foodbound.wordpress.com

 

 

 

 

 

 

 

3) Now add little water at a time and make a soft , pliable dough . Cover it and let it rest for 15 mins. After the resting time , knead the dough again for a minute and divide into lime sized balls.

Rolling method no. 1 – Using a rolling pin,  roll the dough to a form circle of 6-7 inch diameter . If using this method of rolling – add the 1/2 tspn. salt with the other ingredients , while preparing the dough. Jump to step 5 for cooking instructions.

Methi Parantha - www.foodbound.wordpress.comMethi Parantha - www.foodbound.wordpress.com

 

 

 

 

 

 

 

4) Rolling Method no. 2 – This method will give you layers on the Parantha and this layered parantha (bread ) is known as the ” Lachcha Parantha ” . After rolling out the dough to form a circle , smear 2 drops of oil and a pinch of salt on the rolled out dough , using your fingers or a brush . Now pleat it like a Chinese fan .

Methi Parantha - www.foodbound.wordpress.com

Methi Parantha - www.foodbound.wordpress.com

 

 

 

 

 

Roll it and seal it as shown in the images below . These pleats will result in layers on the Parantha and the oil applied will help  keep the layers separate. The more the oil , the more distinct the layers will be.

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Methi Parantha - www.foodbound.wordpress (8)

 

 

 

 

 

 

5) Cook the Parantha on a preheated griddle, on medium heat , until brown specks appear on both sides . Now apply oil on both a sides and cook for a quick minute and its ready.

Methi Parantha - www.foodbound.wordpress .com

Methi Parantha - www.foodbound.wordpress .com

 

 

 

 

 

 

 

6) Serve the Paranthas with plain yogurt or your favorite pickle. I love pairing these with a blob of butter and a hot cup of Chai ! Bliss ♥

Methi Parantha - www.foodbound.wordpress .com

 

Tips:

1) ** Add salt depending on the rolling method you choose.

2) Applying oil towards the end is optional . It makes the Paranthas slightly crisp.

 

Feel free to leave your comments and suggestions . Enjoy !

 

Sonal Kalra 🙂

 

©Foodbound 2014-2018. Unauthorized use and/or duplication of this material, including photographs without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Sonal Kalra and “Foodbound” with appropriate and specific direction to the original content.

 

 

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3 thoughts on “Methi Parantha | Fenugreek flavored flat bread

  1. Pingback: Aloo Methi | Potato – Fenugreek Stir-Fry | foodbound

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