Wednesday, November 23, 2016

Methi (Fenugreek Leaves) Parathas.

Methi Paratha / Fenugreek Leaves Parathas …..... The name itself says all. Like the 3 khans that rule the Film Industry. Methi (Fenugreek Leaves) Paratha is one out of the three that rule in the Paratha Cuisne, the other 2 being Aloo (Potato) and Mooli (Radish) Paratha / Roti. The most loved roti / parathas during winter season. So go ahead ....…. Enjoy these parathas this season and reap in the innumerable health benefits ….... Yumz …....

Come Methi season and its always a joy to include them in the daily diet. Though methi leaves are available year round. Its more abundantly so during winter season. It is said that God created veggies as per the season and one should always include seasonal veggies in their diet as they are available for that very reason that its good for health at that point of time. Methi leaves are more so famous in the northern region of India than in the southern parts. One should consume Methi in any form as it is very good for health. Its health benefits are too many to even mention them. Loads of Methi Leaves are available in the Market so making the best use of it with as many dishes as possible. But Methi Paratha is something that comes instantly to mind during this season. In Maharashtra every person enjoy this staple in so many way be it in addition to roti, dal, vada, bhaji etc. So go ahead and prepare this simple paratha that is world famous being only next to I think Aloo Paratha. 

Pick and clean the Methi / Fenugreek leaves. Discard the stems. Only Leaves need to be added. Chop them fine, wash in plenty of water, squeeze out all excess water from the leaves, and keep them ready aside. You will need about 1 heaped cup of washed leaves.

Take a large bowl, add in 2 cups of wheat flour, 1 cup of cleaned, chopped, washed and drained well Methi / fenugreek leaves, 6-8 finely chopped less spicy green chillies, salt to taste, 1 tsp of haldi / turmeric powder, ½ tsp of ajwain / oavam, ½ tsp hing / asafoetida powder and 2 tblsp of prepared hing water, 1 large tblsp of refined oil. Mix all the ingredients with fingers to a crumble texture. Now add some water and knead the mixture into a tight dough. Cover the dough with a wet cloth. Cover the bowl and keep aside for at least 20-25 minutes. 

Remove the dough and knead it again. Divide the dough into 8-10 portions and roll into into smooth balls and keep them aside. Roll the prepared balls in wheat flour, seeing to it that it is fully dusted with flour and roll it out into a thin round shaped paratha with the help of a rolling pin / lattoni in konkani. You can dust in more wheat flour as you roll the ball if you find it difficult to roll the roti. You will get a round roti / paratha of about 8 inches in diameter. You can check in the pictures posted elsewhere under the label roti in this same blog for reference to rolling method of roti or you may check up any video on YouTube.

Heat a tava on high, when hot, lower the heat to medium, spread some oil on the tava and gently place the rolled paratha. There should be no creases. Apply oil on the top surface and spread it with the back of the spoon. When Paratha gets cooked on bottom side, ie you will be able to see some bubbles on the top, then flip over and cook the top side too till you get brown spotted crispy paratha. Remove and keep it aside. Repeat the procedure with the remaining prepared dough balls, by rolling into paratha and frying them on tava in similar manner. 

Methi Parathas are ready. Serve them hot with any side dish curry or bhaji of your choice. You can relish this paratha with only chutney or pickle too. A good paratha to be carried while you are travel and need in between food / tiffin to be carried. If travelling add in more of oil while kneading the flour, say about 3-4 tblsp. This helps the paratha to remain softer and also does not get spoilt easily. Include these parathas as often as possible in your diet and enjoy the inumerable benefits of Methi.

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