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