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)
Ingredients
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
Method
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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