Methi Parantha/paratha or whole flatbread made with fenugreek leaves, garlic and carrom seeds
Living in Dallas has its perks. One of them is that we don’t have to drive 4 hours to get indian groceries and indian produce. Even though we still have to drive 30 minutes for indian groceries (since all the stores are in the suburbs and we stay close to downtown Dallas), it still beats a 4 hour drive.
On our recent trip to the indian store I picked up some fresh fenugreek leaves. I use dried fenugreek leaves (kasoori methi) all the time in my cooking. A tbsp of dried leaves, briefly rubbed between palms and then tossed into a curry gives a lovely flavor to gravies- and that’s why I always use them in my butter chicken and dal makhani recipe.
Fenugreek seeds are another way to get that sweet yet slightly bitter flavor to a dish. When adding seeds to a dish, add them in the beginning and use them sparingly and also make sure not to burn them as then they become very bitter and might spoil the taste of your dish. Using a combination of both- seeds and kasoori methi will give you the best results, especially when making butter chicken.
While I love cooking with fenugreek seeds and dried leaves, when I get my hands on fresh leaves, methi parantha is my favorite way to enjoy this herb. And I found out from my facebook post, a favorite of many others. Its popularity is completely deserved.
Parantha/Paratha is an unleavened indian flatbread made with whole wheat flour. They are not as thick as a naan, but not as thin as a roti- with their thickness lying somewhere in between. There are many variations of parantha. It could be stuffed with vegetables, aloo parantha being a popular stuffed variation or it could be plain. If there is one meal I could eat morning evening and night- it would be paranthas. After all, I am from Punjab, and our paranthas are very dear to us.
There are not many steps involved in making the dough. Just dump all the ingredients and knead the dough together. Being unleavened, there is no rising involved either, although a rest of 30 minutes helps making better paranthas. A little oil helps in a flakier paranthas, so do add it.
You can serve these paranthas as breakfast with pickle, butter, curd and fried egg or you could serve it as a side with any curry or vegetable dish. In the picture below I served the parathas with giya kofta and karela.
- 2 cups whole wheat flour
- 1 bunch methi/fenugreek leaves
- 6 garlic cloves
- 1 tsp ajjwain/carrom seeds
- 1 tbsp oil
- salt, to taste
- 1 cup lukewarm water
- 5 green chillies (or to taste)
- you can even add some finely chopped onions, if you like
- Wash the methi leaves well and let dry. Finely chop them and keep aside.
- In a bowl, mix all the ingredients, add enough water and knead till you get a smooth dough. Let dough rest covered for 30 minutes.
- When ready to roll out, make medium sized balls of dough.
- Roll the dough out and add a little oil and fold the dough into a triangle and again roll the dough out.
- Heat a pan on medium high heat, and cook the paranthas with some oil, till browned on both sides.
- Serve hot or wrap in foil. These keep really well and can be packed and carried in your tiffin.