“Nachani Methi Parathas” … It’s once again NO Onion- Garlic- Rice meal day … its the season of methi leaves and they are available in plenty ... prepared these nutritious parathas for lunch and served it with Cluster Beans Potato Gashi/ Curry … in all a very delicious combination ... 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 everybody knows about them, this time I tried out another healthier version by adding on finger millet flour, wheat flour and methi leaves along with spices and it tasted great.
** About nachani/ ragi/ finger millet almost everybody who is fond of food or follow food blogs know that this millet is the best of all being high in calcium. I remember two millets ie nachani and varai being used the most in southern parts of India, amma too prepared many dishes with them and it is only after marriage that I learnt more about other millets like bajra, jowar, kuttu etc. and started adding them on as healthier option.
** Frankly in my home we like to keep it simple and prefer to have spiced veggie included parathas with plain curds or raita as it is one of the healthiest and best combination. But, today I had cluster beans which I need to finish off so prepared gashi adding some potatoes, and it was an awesome combination. Do try out this paratha and serve it with side dish of your choice and enjoy a healthy lifestyle for your family.
** Here is my simple recipe for “Nachani Methi Parathas” … My Style ...
** Ingredients :
Wheat Flour/ Atta/ Gonva Peeta : 1.5 cups
Nachani/ Ragi/ Finger Millet Flour : 1 cup
Methi/ Fenugreek Leaves : 1 cup leaves only.
Green Chillies/ Tarni Mirsanga/ Hari Mirchi : 5-6
Adrak/ Alle’/ Ginger : 1 inch piece
Ajwain/ Vonvo/ Ovam : large pinch
Hing/ Asafoetida Powder : ½ tsp
Curry Leaves/ Kadipatta/ Karbevu : 6-8 fresh ones.
Haldi/ Turmeric Powder :1/4 tsp
Jaggery/ Goda/ Gud : 1 tblsp grated or powdered.
Salt/ Namak/ Meeta : to taste
Oil/ Tela/ Tel : 2 tblsp
** 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, you decrease a bit if need be.
** Note : You can apply a little bit of salt to methi leaves, rub it all over, 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.
** To be Coarsely Ground : Add green chillies, ginger, curry leaves all three chopped to pieces into a mixer grinder along with hing, haldi, jaggery, salt, ajwain and grind to a coarse paste WITHOUT adding water, you can also crush them on stone. Remove and add this into a wide roti kneading bowl. Add 2 tblsp of water into grinder and mix well the remains in it and pour this too into the bowl along with oil and mix well.
** You can add 2 tblsp of curds if desired, I have not added it this time. Add in the prepared and kept methi leaves, nachani flour, wheat flour and mix all well until all are evenly mixed to get a crumbled texture. Now knead adding water little by little to form stiff but smooth dough rolled into a ball, lastly apply a little bit of 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 iron tava, 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 top, then flip over the roti with help of flat spatula and cook top side too till you get brown spotted 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.
** “Nachani Methi Parathas” are done and ready to be served. Always serve parathas hot from the tava whenever possible with any side dish of your choice. These parathas are spicy enough and do not actually need any accompaniment side dish as such, as it goes well with plain curds or raita too. These parathas can be easily carried in lunch box or when travelling as they are not messy. Being a upwas/fasting day, I served it with cluster beans- potato gashi and it was an awesome combination.
** 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 …..
** There are many more dishes with which you can serve roti/ parathas which you will find plenty in the blog, just browse through using search option or label section and if you want to try out “Mitkesanga Batate Gashi/ Cluster Beans Potato Curry” the one with which I served these parathas, click on the link given below for recipe …..
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