Sunday, September 19, 2010

Fenugreen Leaves Flatbread (Methi Paratha) & 250th Post

Methi Paratha is a healthy, nutritious snack/ lunch/ dinner item. I prefer making them in bulk and packing them off for office lunchbox. They remain intact for 2-3 days and avidly support batch cooking needs. If you are tired for the day, just pop them on the griddle for 2-3 minutes. Eat them away with cream cheese or a cheese spread of choice. They are great for kid meals and breakfast.

There is a particular version of these Parathas which you find at local Indian stores in US. I am very fond of them and this is an attempt to reproduce the same flavour. Glad they turned well and they remained fresh for 2-3 days when packed in Aluminum foil.
Turns out that this is my 250th post. Kudos to Konkani Foodie! The journey has been tough but sweet with loads of good food along the way!

Preparation time: 15 minutes
Cooking time: 30 minutes
Yield: 8-10 Parathas

Fenugreek Leaves or Methi (chopped) - 1 bunch or 2 cups
Whole Wheat Flour - 3 cups
Red Chilli powder - 1 tablespoon
Cumin powder - 2 teaspoon
Coriander powder - 1 teaspoon
Amchur Powder or Mango powder - 1/2 teaspoon
Ghee (molten)
Water to knead the dough

Contraption used: Rolling pin and Base to roll the Parathas

Take the whole wheat flour in a huge mixing bowl. Make a well in the centre and add molten ghee and salt. Mix well with hands and add the spice powders one by one. Also add the chopped leaves and knead a stiff dough like Chapati. Cover with a wet muslin cloth and keep aside for 1/2 an hour.
While making Parathas, pinch a lemon sized ball of dough; roll out thin parathas to the shape of circle. Fry them on hot griddle, one by one, slather ghee while frying on both the sides. This enables the Parathas to be soft and pliable. Cover them in a foil and refrigerate them if using for the day after. Consume within 2-3 days. Preferably heat up before eating for better flavour.

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