Methi Prantha

Ingredients

• 2.0 cup Wheat Flour
• 1.0 cup Fenugreek Leaves
• 1.5 tsp Garlic
• 0.5 tsp Green Chilli
• 1.0 tsp Butter
• 2.0 tsp Ghee
• 0.5 tsp Salt
• 0.33 cup Water

Cooking Steps

1. Place the fenugreek leaves in a bowl filled with water and to which ½ teaspoon baking soda and 1 tablespoon vinegar has been added.
2. Soak for about 2 to 3 minutes, later draining all the water.
3. Soak the leaves in clean water for a couple of minutes. Swish and move the leaves gently with your fingers. This removes any soil or mud particles that are on the stems or leaves.
4. Drain the water again. You can repeat this process of soaking and draining once or twice or choose to thoroughly rinse the leaves under running water for a few times. Finally, drain the water well.
5. Place the leaves on a kitchen towel and spread them evenly on it for a few minutes or you can proceed to chopping them.
6. In a bowl mix the whole wheat flour and salt.
7. Add the chopped methi leaves, green chilies, garlic, oil and mix again.
8. Pour water little by little and mix the dough first. Later knead to a smooth and soft dough adding water as needed.
9. Note that the water proportion will vary with the water content in the fenugreek leaves and the type, variety of wheat flour.
10. Tip 1: If the dough looks sticky, add a few tablespoons of whole wheat flour and knead again.
11. Tip 2: If the dough looks dry or dense, add a couple of tablespoons of water and continue to knead.
12. Pinch medium sized balls from the dough. Roll them between your palms to make a neat round ball.
13. Flatten the dough ball and dust it lightly with some flour and the rolling board as well.
14. With a rolling pin, roll the dough into medium sized roti or circle having 7 to 8 inches diameter.
15. For a flaky, crispy layered paratha, spread ghee all over and fold twice into a triangle shape. Then roll them to a large triangle shaped dough sprinkling flour lightly.
16. The layering method with ghee adds more fat in your parathas, but if you want a simple lighter version, then roll them plain with brushing any ghee on the dough as done in this recipe.
17. Heat a skillet or tawa on medium-high to high heat. Place the rolled methi paratha on a hot tawa or griddle.
18. Tip: To check the hotness of the skillet, sprinkle a pinch of flour on it. If the flour browns in a few seconds, the skillet is hot enough for roasting paratha.Wipe this roasted flour on the skillet with a kitchen napkin before placing the paratha on it.
19. When one side is a bit cooked or about ¼ cooked, flip the paratha. You will see some air pockets beginning to form on paratha.
20. Spread some oil or ghee (clarified butter) on the side that is facing you.
21. Flip again and you should see some brown or golden spots on the paratha. Spread ghee on this side having the golden spots.
22. Flip again a couple of times, until the paratha is evenly roasted and has some golden spots or blisters. Press the paratha edges with a spatula so that they get cooked.
23. Roll the remaining dough balls and make the methi parathas this way. While making the second paratha don’t forget to wipe the skillet with a kitchen napkin if there is any excess whole wheat flour on it.
24. Methi paratha is best served hot. However, it can be served warm or at room temperature. You can also stack them in a roti basket or casserole box/container.
25. Easily enjoy for breakfast, lunch, or at dinner. My favorite things to serve with methi ke parathe are vegetable curries, sweetened curd, or pickle.
26. Some people like to have parathas with plain curd (yogurt), mango pickle, lemon pickle, or green chili pickle. It all depends on your preference!
27. They can also be wrapped in foil and packed in lunch boxes or for short journeys. Methi roti make a good tiffin box snack and stay soft when packed in a foil.