Fenugreek leaves in wheat flatbread is not only delicious, its pretty healthy too. Eat it with a sabzi (a vegetable curry) or just some pickle. I love eating this with masala chai. The spiciness of the paratha goes so well with tea. Don’t worry about getting the shape perfect- that is what makes this rustic dish even more appealing. Adding yogurt in the dough mix softens the paratha and reduces the slight bitterness of the fenugreek leaves @sarchakra
PREP TIME: 25 mins
COOK TIME: 20 mins
YILEDS: Serves or makes 4
- Whole wheat flour 1 cup
- Chapati flour (atta) ½ cup
- Fenugreek (methi) leaves ¾ cup
- Salt (namak)
- Carom seeds (ajwain) 1 tsp
- Turmeric (haldi) 2 tsp
- Oil 2 tsp
- Coriander powder (dhania) 1 tbsp
- Red chili powder (lal mirch) 2 tsp
- Garlic (lehsun) 1 tbsp
- Ginger (adrak) 2 tsp
- Yogurt 1 tbsp
- Water as needed
- Ghee to cook the parathas
- In a large bowl gather the ingredients together- whole wheat flour, atta, salt, turmeric, ginger, garlic, carom seeds, fenugreek leaves, coriander powder, red chili powder, oil and yoghurt. Add water little by little to knead the mixture into a soft dough.
- Leave dough covered with a cling wrap for 20 mins.
- Take dough and make balls out of it. Roll each dough on a floured surface adding. little flour as needed to make a round shape.
- Heat pan. Put rolled dough on the pan and cook both sides. Use a tsp of ghee to roast each side again till fully cooked. Repeat for the rest of the parathas.
- Serve parathas on a plate folded.
Sorting through fresh fenugreek leaves take a LOT of time and patience. I’ve used flash frozen, washed and ready to use fenugreek leaves. The fenugreek come in blocks which I got from my local Indian grocery. In my opinion it works so well with really, no hassle on my part!
Tomorrow this is going to be my breakfast!
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