Methi ke parathe

Methi ke garam garam karare parathe aur ek cup adrak vaali kadak chai!!!! That’s all I want on a chilly winter morning, my favorite breakfast!
I always like crispy methi ke parathe. Methi leaves give parathas beautiful green colour and make them crispy.

In Jaipur we used to get clean methi leaves without stems, so no need to go through the cleaning process. It was a boon for a person like me who loves to cook green veggies but always feels lazy to clean them.

But still, the moment I see fresh green bunches of coriander, mint, spinach or methi leaves on the vegetable shop, I couldn’t resist buying them. Even once Manish (poor guy, not able to differentiate all different green leafy veggies) couldn’t resist appreciating those fresh green bunches and wished if we were a cow, we would have finished it all!!! Lol 😂😂😁😁

Come, let’s prepare healthy methi ke parathe…..

If interested, you can go through my other post on stuffed aaloo ka paratha also…Aaloo ka bharva Paratha

Ingredients :

Fresh green Methi (fenugreek)leaves
Wheat flour
Salt (according to your taste)
Red chili powder (according to your taste)
Hing (asafetida) a pinch
Oil for roasting
Water to knead the dough

Process:

Wash methi leaves under running water nicely and keep them in a strainer till all water drains out.

Now chop leaves very fine.

In a broad vessel take wheat flour and add chopped methi leaves, salt, chilli powder and hing.

With the help of water prepare dough.

Brush your ready dough slightly with oil to avoid it drying.

Now take a small portion of dough, roll it between your palms, apply some dry flour and roll it in a small round circle.

Apply few drops of oil on it.

Fold it, and again apply few drops of oil, do last fold and  give it a shape of triangle. Again apply dry wheat flour on both the sides, roll it with rolling pin slowly and evenly on clean and dry kitchen counter, keeping triangle shape.

If rolling in triangle shape is difficult for you, then after applying oil on small circle, pinch the edges together closely and neatly and bind them.

Now press this mould slightly and roll in dry flour from both the sides.

Roll this slowly and evenly with rolling pin in round shape. Don’t roll it too thin, otherwise it will stick on kitchen counter.

Heat tawa on medium heat and carefully with the help of your palm place paratha on tawa.

Once it gets slightly roasted from one side (tiny bubbles on top are the signs that it’s time to flip) flip it with the help of flat laddle (once you are used to, then flipping can be done with fingers).

Apply oil on roasted side and follow the same procedure for other side too.

Keep on pressing paratha from all sides with the help of a laddle until it is nicely browned and crisp.

Serve it in breakfast (or anytime, for that matter!) with curd, pickle, butter or chutney.