Methi (Fenugreek) is considered to be a rich source of iron and consuming it in any form i.e. seeds or leaves helps to keep us in good health.
Therefore, today’s special is Methi ka Paratha which is cooked in most of the Indian homes; however, the below guidance would be helpful to prepare it easily!!
- Whole wheat flour (Atta) as required for 5-6 chappatis
- Methi (Fenugreek) leaves finely chopped 1 cup
- Green chili finely chopped
- Garlic 2 tsp finely chopped
- Onion 1 medium finely chopped
- Fresh coriander leaves chopped 1 ½ tbsp
- Curd ½ cup
- Salt according to taste
- Oil to cook
- Take whole-wheat flour (Atta) in a bowl, salt, methi leaves, onion, garlic, green chili, coriander leaves and knead into a dough with the help of curd. For better results do not add water but you may add little more curd
- Apply oil, cover and set aside for fifteen minutes
- Divide the chapatti dough into equal portions, the size of your regular chapatis
- Dust some flour and press on the board (chakla)
- Then gently roll out with the rolling pin (belan)
- Heat a tawa (Iron flat bottom utensil) and smear oil
- Once the paratha is rolled out, with all the sides evenly spread, gently remove and place on the hot tawa
- Reduce the flame to medium and let it bubble up
- Turn it around and spread oil around the parathas.
- The parathas taste better if the oil is spread to the sides too. Cook till both sides turn a golden brown
- Serve hot with curd or pickles or drop a dab of butter if you like!