“Methi Leaves- Aloo (Potato) Parathas” … soft spicy scrumptious parathas that tastes awesome relished with simple fresh homemade curds with a dash of pickle … Yummilicious …
** Though Methi leaves are available all round the year winter season sees huge crop of the same and its always a joy to include these slightly bitter but healthy leaves in some form into our daily diet. I always believe that there is nothing that matches God’s creation, nature, veggies, human beings, animals, birds you name it and they are all unique that man cannot create. Ayurveda specifically mentions that one should eat the seasonal local veggies as is available as it is proved end times that they are the right food to be consumed during that particular period. Man being over wise has goofed up on every field and created a mess all round the world and food that is available all round the year more so that which is packaged is consumed without a second thought by human beings without even thinking about its consequences and there by getting lead to health issues.
** Artificial food is really bad, recently I came across a packet of wafers believed to be prepared with millets and getting promoted in the same manner. I purchased it and to my horror I had a slight stomach ache and constipation for 2 days after which I checked out the packet very carefully and many of the ingredients were quite misleading. Sigh, anyone can get fooled, trust me it was so crisp and delicious to eat that I am sure children will empty packets in one go and that really made me think that we should actually try to spread more awareness, that is the sole purpose I am mentioning the same here. Mom always insists we eat all homemade savories like chakuli, tukdi, chips etc. without fear but in limits and I now completely understand she was right. Though they are deep fried, the ingredients are vouched for and when we ate them we never had these tummy issues.
** Coming to Methi leaves too I would like to specify here that most of my friends apply salt and squeeze out the water and then use the leaves as it removes most of the bitterness from the same. Personally I have never understood the same as won’t the nutrients too get washed away and moreover if God has created it with a bitter taste as per the season and the requirement for the same. In Ayurveda too, which we brush aside, it is mentioned that one should have a balanced food with all tastes like, bitter, sweet, salty, tangy in the right proportions at the right time in our meals. I urge all to think and then make it a habit with your family to eat veggies the right way, you can balance the same with addition of a pinch of jaggery if need be but don’t throw away the nutrients from the veggie, especially with Methi as it is a storehouse of the same with medicinal properties.
** Here is my simple recipe for “Methi Leaves- Aloo (Potato) Parathas” … My Style …
** 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.
** Wash one medium sized potato (batato/ aloo), scrubbing it well, then put it in pressure cooker and cook on medium heat to 4-5 whistles. Let the pressure drop on its own. Once you are able to open the lid to so, remove the potato and put it in cold water and let it get completely cooled.
** Once the potato has cooled down, peel off the outer skin and mash or grate the potato into a large wide bowl. Add in prepared and kept methi leaves, 5-6 finely chopped green chillies (tarni mirsanga/ hari mirchi), pinch of haldi (turmeric) powder, ½ -1 tsp of hing (asafoetida) powder, ½ tsp of ajwain (vonvon/ bishop’s weed), salt (meeta/ namak) to taste and mix well, till all the ingredients are well mixed in.
** Now add in one cup of wheat flour and mix in all the ingredients together, then keep adding little by little wheat flour and knead to form a soft pliable dough. I have not added in water, if you want you can add some but then you will have to increase the wheat quantity too depending upon the softness of the mixture, so use your judgement.
** Once a soft dough has been prepared add in a tablespoon of any edible oil and start kneading the dough again, the dough may turn sticky initially but slowly the oil will get absorbed and it will turn once again into a soft smooth dough. Cover and keep it aside for 15- 20 minutes for the gluten to get released and then it is ready to be rolled.
** Knead it again and divide into large lemon sized equal balls and keep them ready aside. Dust the balls in wheat flour and roll out into round shaped evenly leveled parathas of about 8-10 inches dia. dusting them in between for smooth rolling. Keep them slightly thicker than that of roti as parathas are always rolled slightly thicker for them to turn tastier.
** Heat a tava on high, when hot, lower the heat to medium, spread some oil on the tava and gently place the rolled paratha taking care to see that there are no creases. Cook on medium heat for a few minutes and then apply oil on the top surface and spread it with the back of the spoon and gently lift it with a spatula and flip it over to cook the other side.
** Apply oil if necessary on the above side and then flip it over once again after a few minutes once both sides are found to be cooked. You will see brown specks on the parathas when they get cooked, that is the indication. Cook on medium heat and do not raise the heat to high or else the parathas will not get cooked from within.
** When done remove the parathas into a plate and continue with remaining required number of parathas or till all the prepared dough is done with. Once you remove the parathas when done and place it on top of each other, you can spread a little bit of melted homemade Cow’s ghee for added on taste and softness, it tastes wonderful and is healthy too, try it.
** “Methi Leaves- Aloo (Potato) Parathas” are done and ready to be served. You can relish this paratha with any side dish of your choice, though I love them either topped with butter/ loni and pickle or curds. As it is spiced ones there is actually no need of any chutney or gravy dish for the same and is a good dish to be served for breakfast too.
** Do try out these tasty parathas that are really wonderful and children will love them very much as they love dishes prepared with potatoes. You can also serve them during dinner as not only is it filling and lighter, the added bonus is you can serve it as it is or with some salad if desired. You can also prepare the dough and put it in fridge and it remain good for 24 hours.
** I have shared a link to methi paratha below, wherein I have prepared the same without inclusion of potato, you may try out the same too, the recipe is same without any changes.
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Thanks.