Sunday, 23 December 2012

Methi Parantha (Indian flat pan fried bread with Fenugreek leaves)


Methi Parantha with Mango Pickle

Methi is leafy vegetable with high nutritional value as well as medicinal value. It has slight bitter taste.High in iron and vitamins. Methi made with potatoes / Paneer / Nutrela is extremely tasty.Methi puri and parantha are easy and quick to make healthy meal. Methi puri and parantha are very good for lunch box of children as they get tasty fulsome meal. For ever hungry growing children keep the dough ready in fridge so that you just have to roll and cook the parantha.

Preparation Time: 15 min.
Cooking Time: 60 min
Servings: 15 Parathas

Ingredients Required for Making Methi Paratha:
  • 250 gm. Whole Wheat Flour
Whole wheat flour
  • 1 medium size bunch of Methi (Fenugreek leaves)
  • 2 Green chilies
  • Salt to taste
  • Water for making the dough
  • 15 ml. Olive oil / Ghee / Any cooking oil
Direction for Making Dough for Methi Paratha:
  • Clean Methi of all hard twigs and keep only soft twig and leaves. Discard the hard twigs and yellowed leaves.
Methi leaves with very soft twigs for use in making Methi Parantha
  • Wash cleaned methi in running water to remove all dirt and mud from it.
  • Drain cleaned and washed methi of water.
  • Cut cleaned, washed and drained methi finely.
Finely cut Methi
  • Cut green chili finely.
  • In a big plate or bowl take
    • Wheat flour
    • Finely cut methi
    • Finely cut green chili
    • Salt 
Finely cut Methi, green chili, Whole wheat flour and salt
  • Mix then together.
  • Add water (approximately 100 ml.) in little amounts and mix and knead till soft dough is formed
  • If the dough is hard add some more water and knead it to soft pliable dough.
Dough for Methi Parantha
  • Divide the dough to 15 parts.
  • Make ball of one part.
  • Sprinkle some dry flour on the rolling board and the dough ball.
Dough ball for Methi Parantha
  • Roll the methi flour dough ball to a 5-6 cm. diameter flat round.
Rolled dough ball
  • Heat a tawa on high flame.
  • When the tawa is hot lower the flame and sprinkle 3-4 drops of oil on it.
  • Put the rolled paratha on the hot tawa and cook on low flame till it stars getting golden brown dots on it.
Methi Parantha being cooked on hot tawa
  • Flip with the help of spatula and cook the other side also till it gets golden brown dots on it.
  • Put 1/2tea spoon oil on the paratha and flip it.
  • Press with the help of spatula and cook for 30 sec. It will gain beautiful golden brown color along with its original green color.
  • Pour 1/2Tea spoon oil on the other side cook by pressing with spatula till its color become golden brown along with its original green color.
  • Crisp, hot colorful methi paratha is ready.
Methi Parantha ready to be served
Methi Parantha
  • Repeat the same with rest of the flour.
Methi Paranthas
    • Serve theses parathas with Curd / raita / pickle / chutney.
    Tips:
    • Do not make the dough hard because if the dough is hard then the parathas will not be soft and the edges will crack.
    • Wash methi nicely because it always has lots of mud attached to it.
    • Cut methi as fine as you can. Take non-stick tawa this will reduce the use of oil to half.
    Suggested Variations:
    • These parathas can be made layered and triangular also, for this:
    • Roll the dough ball to 4-5 cm. diameter round.
    Dough ball rolled and oil applied to it
    •  Apply 3-4 drops oil the rolled round and fold it to a semicircular shape.
    Folded to half after applying ghee / oil on the rolled parantha
    • Apply oil on the surface of the semicircle of the dough and fold again so that it looks a small triangle.
    Folded to semi-circle and ghee / oil applied on the surface
    • Sprinkle flour on the dough triangle and roll it to a triangular shape of 2 mm. thickness.
    Rolled Triangular Layered Methi Parantha
    • Cook on the tawa to golden brown color.
    Triangular Layered Methi Paratha being cooked
    • Triangular layered methi paratha is ready.
    Methi Parantha
    • In the absence of fresh methi Dry powdered methi (Kasoori) can be used.

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