Fenugreek leaves / methi leaves are very good for health as they are rich in iron, antioxidant also a good source of dietary fiber. Methi paratha is a healthy and ofcourse it's a yummy bread variety and a traditional North Indian breakfast. Fenugreek leaves has calcium, magnesium, pottasium and selenium. It is very good for diabetic patients and has numerous health benefits. It's really good if we try to include at least once in a week in our diet. There are two methods to make parathas one is mixing the leaves with wheat flour or stuffing it inside. Here I am sharing the one which I mixed with wheat flour. Enjoy making this yummy paratha and stay healthy :-)
INGREDIENTS:
Wheat flour - 2 cups
Fenugreek leaves /
Methi leaves /
Vendhaya keerai - 1 cup
Coriander powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Cumin seeds - 1/2 tsp
Salt - as needed
Butter - as needed (Optional)
Oil - 2 tsp
HOW TO MAKE:
Separate leaves from stem and wash well. Drain the water and chop it finely. Heat 1/2 tsp of oil in the pan and fry cumin seeds. Add chopped fenugreek leaves let the moisture evaporates. Add turmeric powder and coriander powder. Do not cook ( Just allow to evaporates the moisture)
In a bowl add wheat flour, needed salt and the fenugreek leaves mixture. Add 2 tsp of oil. Mix well with that oil then make a soft dough by adding water little by little. The dough should be very soft and smoothy. Adding more water will result a sticky dough. Keep aside for 15 to 30 mins. Make equal lemon sized balls out of it.
Now roll the balls dusting with little flour and make a round shape of it with a rolling pin. Make little thicker than we do for chappathi. Heat a tava / pan and place the paratha. Slowly the bubbles start and that time apply a little butter and flip it over the other side. Let other side also get cooked. I applied little butter and you can skip this step.
Serve hot with curd and pickle. That's the best combo for parathas or serve with any curries of your choice.
TIPS:
Adding more water will result a sticky dough so the dough should be very soft and smooth. Keeping a dough for 15 to 30 mins, the oil will get mix well and give a soft consistency.
Cumin powder and chilli powder also can be added.
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