We have posted other varieties of Methi paratha before.. Kasuri Methi Paratha, Spicy Methi Paratha and Simple Methi Roti. When ever I have fresh fenugreek or methi leaves I make Methi Paratha or Methi Pulao or simple Methi Biryani. For my son’s lunch box, I make methi paratha and for me and the hubby I make the methi roti..without oil..
Fenugreek / methi leaves apart from being nutritious help to keep blood sugars in control and get rid of constipation. Making methi paratha is one of the easy ways to include methi in our diet.
I had seen on a TV show that we can add a few tbsp curd to cut down soaking time. It was a time saver for me when I used to work. When I don’t use curd, I soak it at least for 1/2 hour. They still turn out soft and good.
I usually pluck the methi leaves the same day I buy them and store them paper wrapped and then into a plastic cover. It keeps them fresh for a few days.
I soak the leaves in plenty of water with some salt or vinegar for 10 minutes. Salt or vinegar added to water helps clean the pesticides residue. Then I rinse again in fresh water before draining the excess water off before preparing the dough.
Also, adding curd also takes away the bitter taste of leaves, keeping them very soft. Another way to reduce the bitter taste is to mix the chopped Methi leaves with salt and keep aside for 15 minutes. Discard the water and use only the leaves. If required rinse under fresh water. I add them directly though.
– In a mixing bowl add all the ingredients except oil and water. Mix well.
– Mix to make a soft and pliable dough with enough water. Cover and let rest for 1/2 your. Knead again after 1/2 hour once and divide the dough into equal size balls.
– Using a rolling pin, spread a dough ball into a small circular shape.
– Apply few drops of oil on the surface and spread; first fold it to a half circle; apply few more drops of oil again and spread, further fold it to a quarter circle to look like a triangle.
– Dust and roll out as thin as possible.
– Heat a griddle/tawa on medium heat.
– Place the methi paratha on the hot griddle and cook until both sides are golden brown.
– After removing from heat apply ghee/butter on both sides.
– Keep covered to maintain softness.
– Serve hot with curds and pickle or curry of your choice.
– Always store the plucked greens paper wrapped and then into a plastic cover.
– Adding a few tbsp curd helps to cut down soaking time and reduce bitterness of the leaves.
– Another way to reduce the bitter taste is to mix the chopped Methi leaves with salt and keep aside for 15 minutes. Discard the water and use only the leaves. If required rinse under fresh water.