“Methi Sattu Parathas (Fenugreek Leaves- Roasted Gram Flour Roti)” … Delicious spiced soft textured healthier parathas prepared with addition of sattu/ roasted gram/ putani powder along with atta and methi leaves that are available in plenty now … tastes awesome with some curds and pickle … Yummilicious ….
** Parathas are excellent to be had especially if you are travelling or need to take in lunch box to office/ school as they are non messy and if spiced can be had as it is or with some dry bhaji as side dish or curds, pickle etc. I will not run into details about parathas as almost everybody knows what they are. But as you all know these are prepared with flour and the most common one is wheat flour. These days millet have got on front and are being promoted for their healthy properties. You can mix and match certain flours to making it that much more healthier and often I found it quite interesting to mix and match them.
** This time I tried this awesome tasty parathas with mixing of two flours sattu and wheat. Wheat flour/ atta as you all know is the most common and sattu is actually roasted gram flour/ putani flour that I have begun to use a lot be it in preparation of laddoos or juices etc. I have added on methi/ fenugreek leaves which are not only very healthy but also available extensively during winter, though they are available almost all round the year. I would like to specify that I am not a nutritionist or a medical practitioner and I just go about cooking to the best of my knowledge reading through matters on the net, so do excuse if wrong.
** Here is my simple recipe for a very delicious “Methi Sattu Parathas (Fenugreek Leaves- Roasted Gram Flour Roti)” … My Style ....
** For Methi Leaves : Choose fresh green tender methi (fenugreek) leaves always for preparing any dishes. Pick and clean the methi leaves, discarding the stems. We need to add only the leaves for preparing of parathas. Wash well, strain off excess water, and chop them finely. Squeeze out as much water as possible and keep it ready aside. I have used about ¾ to 1 cup of finely chopped methi leaves.
** Note : You can apply a little bit of salt to the methi leaves and rub it all over and leave aside for 10-20 minutes and then squeeze of the water from methi leaves properly, wash and keep this aside ready too. This above step is carried out to remove the bitterness from fresh methi leaves. I personally do not follow salt method as I strongly believe that it should be consumed as it is for its awesome health properties. You may choose any method.
** For Sattu Atta : Add one cup of roasted gram/ putani into mixer grinder and grind to a smooth powder, mixing in between for even texture. Remove, sieve it through a fine sieve so that there are no pieces or grainy portions, and put it into a wide stainless steel bowl.
** Add in one cup of wheat flour (atta), salt (namak/ meeta) to taste, one tsp of crushed ajwain (vonvo/ bishop’s weed), ¼ tsp of haldi (turmeric) powder, ½ tsp hing (asafoetida) powder, 2 tblsp curds (dahi), 1 tblsp Oil (Tel) and mix all well to get a crumbled texture.
** Add finely chopped fresh methi (fenugreek) leaves. Now add water little by little to form stiff but smooth dough until you get smooth but stiff dough, apply oil all over the dough, cover with a wet cloth or tight lid and keep it aside for 20-30 minutes for the dough to settle.
** Note : Always allow resting period for kneaded flour for at least 20 minutes before rolling out for preparation of roti/parathas etc. This helps in releasing the gluten content in the wheat and there by not only making it more digestible on consumption but also turns the dough softer and also keeps the roti softer after cooking.
** Knead the dough once again and then divide them into equal portions, say each about the size of a small orange and keep them all ready aside. Dust them with wheat flour and roll out evenly into a thick round shaped paratha of about 8 inches in diameter with the help of a rolling pin/ lattoni in konkani. Keep the rolled parathas slightly thicker than normal roti.
** For Frying the Parathas : Heat an iron tava on high, when hot, lower the heat to medium, wait for a second and then spread some oil/ ghee all round on the tava and gently place the rolled paratha taking care to see that there are no creases. Apply oil/ ghee on the top surface and spread it with the back of the spoon evenly on the placed paratha.
** When Paratha gets cooked on bottom side, ie you will be able to see some bubbles on the top, then flip over the roti with help of flat spatula 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 Sattu Parathas (Fenugreek Leaves- Roasted Gram Flour Roti)” are done and ready to be served. Always serve parathas hot from the tava whenever possible with any side dish of your choice. It always tastes the best when served hot from tava with some curds, pickle or simple potato bhaji as side dish, though you may serve with curries too.
** These parathas are spicy enough and do not actually need any accompaniment dish as such as goes well with plain curds or raita too and also can be easily carried in lunch box as they are not messy. Being a upwas/fasting day, I served it with kharik curds, something I tried on my own, dash of pickle and potato usli/bhaji for extra taste and satisfaction as it was lunchtime.
** Do try out various types of “Roti or Parathas” included in the Blog and enjoy with your family and friends. All you need to do is use the search option for the same and you will find a list of the same. However, for the sake of easy access, I am sharing in a common link below, which can be used too if need be …
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