Methi paratha is a traditional North Indian bread made with Methi (Fenugreek leaves), spices and flour. It can be made either with fresh methi leaves or dry/ kasoori methi. Usually, they are made with oil or ghee/butter. Here is a recipe for tasty whole grain parathas that are oil free and dairy free.
Servings: 8-9 parathas
Soak the dry methi leaves in a bowl of water for 5-6 minutes. Drain the water. In a bowl, combine flour, methi leaves, onion, green chili, salt, ginger and carom (ajwain)seeds and 1 and a quarter cup of water. Mix the ingredients well. Add a little more water if needed. Let the dough sit aside for 5-10 minutes, and then knead the dough.
Make medium sized balls (9-10 balls) out of the dough. Roll out the dough to 6-7 inch parathas on a smooth, flat surface. Put a small amount of rice flour on the surface to prevent sticking of the parathas to the underlying surface.
Roast the parathas on nonstick pan each side for 1 to one and half minute or until golden brown. Moisten the parathas by touching them with moist cloth made into a small ball, while cooking on the pan.
Serve parathas with your favorite curry.
|One and half Tablespoon dry or Kasoori methi (Fenugreek) leaves|
|1 onion, very finely chopped|
|2 green chillies, very finely chopped|
|salt for taste (1 teaspoon)|
|1 inch piece of ginger, very finely chopped|
|1 teaspoon of ajwain seeds or carom seeds (optional)|
|500 grams or 3 and half cups of whole wheat flour|