simple recipes

Methi Paratha

methi parathaI was never a morning person. I usually woke up late around 7:30 juggling between cooking and tending to my son. In the end, I was tired and irritated. Recently we had been to India for a short trip and ever since my life has changed for good. Perhaps it is the jet lag or day light saving, I go to sleep early and am awake by 5:00 AM. In the morning, I have enough time to cook before my son is awake. We all know how difficult it is to cook with a toddler who has recently figured out he can walk. It is difficult to keep him away from kitchen. And why just cooking, it is practically impossible to do any task when he is up. So yes, this routine of mine is currently working.  I wake up at 5:00, meditate for a few minutes, cook breakfast, lunch and the best part is having my tea while it is still hot. Who knew waking up early could be good for you in so many ways.

Today’s recipe is one of the dishes that I make atleast once every week. It is called methi paratha or whole wheat flatbread made with fenugreek leaves and few spices on a griddle. We eat roti/chapati everyday for either lunch or dinner. I like to add variety and keep my everyday meals healthy. Sometimes, I mix spinach puree or add in another flour like oats or bajra. It is a good way to include other whole grains into our diet.

Fenugreek leaves are healthy and nutritious for both men and women. I often grow them in containers in my backyard. It is very easy to grow fenugreek leaves in your home. It grows fast and tastes better. That reminds me I need to plan my garden for the coming spring. Now getting on to the recipe..

INGREDIENTS

whole wheat flour, 2 cups
fenugreek leaves, finely chopped packed, 1 cup
ajwain or carrom seeds, 1/4 tsp
turmeric powder, 1/2 tsp
chilli powder, 1 tsp
salt, as per taste
water, enough to knead the dough

INSTRUCTIONS

  • In a big wide bowl, rub the fenugreek leaves with ajwain, turmeric powder, chilli powder and salt.
  • Add in the whole wheat flour and slowly mix in water to form a firm non sticky dough.
  • Let it rest for 15-20 minutes.
  • Make small balls and dust it with flour. Use a rolling pin to flatten them into a round shape like tortilla. Use flour to dust in between while rolling if it sticks
  • Heat a griddle on medium high heat and cook on both sides until you see brown spots on each side. Brush will ghee or oil.
  • Serve it hot with curd, lemon or mango pickle and ginger chai.

Tips:

  • Use yogurt to make the dough if you plan to keep parathas out for longer than a day. Yogurt increases the shelf life of cooked parathas and also keeps it soft.
  • The kneaded dough can be refrigerated for upto 3 days in refrigerator.


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