Monday 23 September 2013

Methi Paratha


Fenugreek seeds and leaves are widely used in Indian cuisine and are known as Methi in Hindi.  The Methi seeds are used in seasoning curries and dishes. It is usually used in small quantities because of the bitterness. Methi leaves are used in dals, rice dishes and more often in parathas. In paratha, when the leaves are mixed with the right ingredients the bitter taste is lost and it gives a nice flavor to the dish.

This is one of my favorite dishes. Coming from south India, my morning more often than not started with dosas. As a kid I despised having breakfast (I think most kids do) and dosa just made the feeling stronger. But on days that my mom was making Methi parathas I was not one to miss breakfast.

This is how my makes Methi parathas and I use the very same recipe without any modification (The aroma reminds me of my childhood)

Methi – 1 bunch
Onion – 1 small size
Coriander leaves – Handful
Green Chillies – 3
Turmeric Powder – ½ tsp
Red Chilli Powder – 1 tsp
Jeera Powder – 1 tsp
Coriander Powder  - 1 tsp
Ginger Garlic Paste- 2 tsp
Besan – 1 tbsp
Wheat flour

1.       Wash and chop the Methi
2.       To this add onion and all the above ingredients and mix  with water to make a dough
3.       While making the dough ,add water little by little as onion gives out water.
4.       Make small round balls and roll it out like chapatti.
5.       Heat a pan and place the rolled out paratha.
6.       Apply oil on both sides of the paratha and fry it.
7.       Serve hot with sauce or butter.


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