This fenugreek flat bread is healthy alternative to plain parathas and packed with more flavors and nutrition. Fenugreek or ‘methi’ leaves is easily found in India and I often end up making lots of dishes from it. They can also be grown easily in your balcony or in your kitchen garden if you have one.
These ‘methi parathas’ can just be had plain with some ‘Masla Chai’ too. They also make a good tiffin box option and stay soft if packed in a foil. The method of making methi paratha is very easy. Just mix, all the ingredients, add water and make a dough. Cook the dough on medium flame to get nice parthas. Smear oil or ghee on top. ‘Punjabi Methi ki Roti’ can be served with plain curd, pickle or with a dollop of butter.
- Clean and wash methi leaves (fenugreek leaves). Drain the water completely. Chop methi leaves into fine pieces, keep it aside.
- In a wide mouthed bowl add wheat flour, salt and mix well.
- Then into the same bowl, add chopped fenugreek leaves, chopped green chili, red chili powder, cumin seeds and carom seeds. Mix well with your hands.
- Then make a well in the center and slowly add water, mix well and then knead it to make a soft but firm dough.
- Add 1 Tbsp of oil, knead it once more, cover with a damp cloth, keep it aside for 15 – 20 minutes.
- Divide the dough into equal sized 8-10 portions and roll them into balls.
- Take each ball, dust it with wheat flour and flatten it using a rolling pin. Roll into medium sized rotis.
- Heat a griddle / tawa. When hot enough, place the round paratha dough, and cook on medium flame for 1 minute. When one side is cooked a little then flip it to the other side. Spread oil or butter or ghee on this side.
- Flip it again. Apply ghee on this side too. Press the paratha nicely with the back of a spatula. You will find golden brown spots. Flip it again and cook on both sides till the methi paratha gets cooked well and golden brown spots appear.
- Remove and serve Punjabi Methi ki Roti or Methi Paratha with curd, butter or pickle.