Spiced Methi Paratha Recipe

I love fresh methi or fenugreek leaves for the slight bitterness they add to any dish. Methi dal is the usual favourite for TH and me. Each time I go to Little India, I scout around for a bunch. They are not very easy to find so when I do get them, I wrack my brain on what to make with it.

Methi Paratha was the outcome one such weekend. I checked out many recipes online and a couple of cookbooks have. There are two ways to make methi paratha:

1. Make a spiced stuffing like you do for aloo paratha or gobi paratha and make methi parathas the same way.
2. Chop up the leaves and add them to the atta while making the dough and make parathas as normal.

I decided to go midway between the two options.

Methi Paratha Recipe
Makes: 6 parathas

What I Used:

4 cups packed fresh methi / fenugreek leaves, cleaned and chopped fine
2 green chillies, chopped fine
1" piece ginger, grated
1/2 tsp powdered jeera / cumin seeds
1 tsp oil
Salt to taste

5 cups atta / wheat flour
Water as needed
Ghee or butter to make the parathas

How I Made It:

1. Heat the oil and add the jeera. After about 5 seconds, add the ginger, methi leaves, green chillies and some salt. Stir until the leaves start to wilt and get lightly toasted. Don't cook it for more than 7 mins. Let this mixture cool.

2. Add the spiced methi mixture to the atta, more salt if needed and enough water to make a soft, pliable dough. Divide into 6 equal-sized balls. Roll out each and cook on a tawa or griddle until both sides are golden brown.

3. After removing from fire, pat ghee or butter on both side and keep covered to maintain softness.

Serve warm with mango pickle and curds.