I love Methi/Fenugreek Leaves in all formats like a paratha/flat bread or Sabji or Ladoo. And winter is the best time for some fresh Fenugreek. I am so lazy on most days that instead of making the regular roti and sabji, I just combine the two and end up making a paratha making Methi Paratha/ Methi Stuffed Indian Flat Bread one of my favourite choice.
Ingredients to make 4 parathas:
- Fresh Methi Leaves – 250gms washed, cleaned and chopped finely
- Whole wheat flour/Atta – 2 cups
- Salt as per taste
- 1 tablespoon of oil
- Garam masala – 1 teaspoon
- Ghee/butter as a topping (optional)
- I feel this is the easiest of all stuffed Parathas as you need to knead the methi leaves along with the atta/wheat flour to a Indian Roti consistency. If you have access to food processor it will ease the process.
- Divide the dough into 4 equal portions and roll each portion to a flat bread like a regular roti.
- Add this to a non-stick tawa and cook on each side with brush of oil on both sides.
- No Punjabi dish is ever complete without oil/butter/ghee in excess quantity and it is important to consume these oily products to restore the body, oil your joints/bones and have a smooth skin during winters. You can choose to add this extra fat on the paratha as a topping.
I like my paratha with low fat yoghurt with home-made mango pickle. If you are vegan, you can leave the yoghurt and stick to pickle/ketchup.
This process can be done for a bunch of other leafy vegetables like coriander leaves, mint leaves, spinach leaves, amaranth leaves, etc.