METHI PARANTHAS

Preparation of METHI  PARANTHAS :

        Fenugreek leaves are bitter in taste and a powerful herb.You can use it to  boost cooking flavor, you may add fenugreek leaves to any kind of cooking using Dal , vegetable, rice, or atta. It is my hubby's favourite parantha recipe.Even I know it is healthy for my family.Fenugreek leaves are enriched with Vitamin C. The Vitamin K from fenugreek greens are comparable to spinach. Sometimes I used to flavor my Dal with crushed methi leaves and Mixed Dal Tadka is my favourite.

Ingredients:

• Whole-wheat flour  - 4cups
• Besan - 1 cup
• Fenugreek leaves -  4cups
• Coriander leaves - 1 bunch
• Cooking oil - 150 ml
• Roasted cumin powder - 1 Tsp
• Turmeric powder -  ½ Tsp
• Garam masala powder -  ½ Tsp (optional)
• Red chilli powder -  1 Tsp
• Sugar - 1 Tsp
• Salt to taste
• Water as required

Method:

• Take fenugreek leaves. Wash and dry them. Chop them into pieces.
• Mix atta or wheat flour,besan, chopped fenugreek leaves, one tablespoon of cooking oil, garam masala powder, turmeric powder, red chilli powder and cumin powder in a bowl. Sprinkle salt to taste and sugar. Mix it well. 
• Just add a small amount of water. Knead the mixture. You may require water to get smooth dough to a desired consistency. Knead well till the dough becomes very soft.
• Allow it settle for half an hour.
• Now have dough divided into lemon sized balls. Make it smooth and uniform.
• Roll the dough in your rolling board. Add dry flour to improve rolling. Make it into uniform, circular sheets (6 inch diameter and 6 to 7 mm thick).
• Keep the sheet folded and roll again into a circular shape. Repeat it one or two times.
• Place tawa on your stove. Light the stove. Put paranthas on top of your tawa. Fry it well. Fry each side for several minutes. Keep changing. Now you will notice air bubbles make your parantha fluffy and soft. Now smear some oil on the surface. And fry it well till it becomes golden brown.
•  Serve them hot with Yoghurt and any pickles. 

Tip: 

•  If you don't have freshly available fenugreek leaves, you can use Everest Kasoori methi or any other brand dry fenugreek leaves dry processed. Just add little warm water to it and they are again fresh as required.
• If you hate methi's slender stem , just slightly roast it on Tawa .It became crush-able and easy to use and more tasty.
• Adding sugar and Besan to it lessen the bitter taste of methi.You can make parantha without besan and sugar also.

Do you know:

• Scientific name of Fenugreek leaves : Trigonella foenum
• Fenugreek leaves are rich source of Vitamin C and K.
• You store them for long time just by sun drying, when they are available in plenty.