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Fenugreek Leaves Parata

12 Jan

methi_paratha
Menthi Kura Paratha.

Fenugreek leaves / methi is wilted in oil with green chiles, garlic and cumin seeds. The wilted fenugreek leaves are mixed with the wheat flour and made into a soft dough. The dough is rested for sometime and is rolled out into thin parata. The paratha is then fried on flat pan till golden brown in color.
Makes: around 2 Fenugreek Leaves Parata.

Ingredients:

Wheat Flour 3/4 Cup
Fenugreek Leaves 1 Cup Packed
Green Chiles 1 – 2
Garlic 1 Clove
Curry Leaves 4
Cumin Seeds 1/4 tssp
Salt to taste
Oil 1 tsp + as Required

Method of preparation:

Remove stems, wash and finely chop green chiles.
Peel and mince the garlic clove.
Separate fenugreek leaves and wash them under fresh water and strain the leaves.

Heat a tsp of oil in a pan, add cumin seeds.
When cumin seeds start to change color or splutter, add green chiles, garlic and curry leaves.
Fry briefly and stir in fenugreek leaves.
Wash and tear the curry leaves.
Fry till fenugreek leaves wilt and remove the mixture onto a mixing bowl.

In to the mixing bowl with fenugreek leaves mixture, add wheat flour and salt.
Knead wheat flour into somewhat soft dough using enough water.
Keep the dough covered with a damp cloth or plastic wrap for half an hour.

Divide the dough into two portions
Dust some wheat flour and roll out each ball into thin disks and keep aside.
Smear few drops of oil with the help of a spoon on the rolled out circular disk and close to form a semi circle.

Spread few more drops of oil on the semi circle and close it into a triangle.
Press lightly, dust some wheat flour and roll the triangular shaped dough into somewhat thin parata.
Repeat the same with the other portion of wheat dough.

Heat a flat pan on medium – high heat.
When pan gets hot, place one rolled out fenugreek parata at a time.
Fry on one side till brown spots appear and turn on other side and pour a quarter tsp of oil (if using) around the parata.
When you see brown spots on the other side, remove from heat and place in a closed container to keep them soft.
Repeat the same with remaining rolled out parata.
Serve fenugreek parata with your choice of raita.
Notes: Adjust the thickness of the paratha according to your preference.

Suggestions: If the paratha is not cooked properly, put it back on low heat and cook till its done.
Variations: You can also add fresh fenugreek leaves to the wheat flour mixture.
Other Names: Fenugreek Leaves Parata, Menthi Kura Paratha.