Methi Paratha -2

I had already posted a Methi Paratha Recipe. This one is different from the earlier one. In this Paratha, I have kneaded the whole wheat flour with boiled Fenugreek leaves with Indian Spices. It tasted very good. This is also a healthy recipe.

Ingredients:

Methi Leaves (Fenugreek Leaves) – plucked and cleaned and tightly  packed – 3 cups

Very Finely Chopped Onion – 2 tbsp

Cumin Seed – ½ tsp

Finely Chopped Green Chilli – 1

Coriander Seed Powder – 1 tsp

Turmeric Powder – 1 pinch

Powdered Sugar – ½ tsp

Salt to taste

Oil – 1 tbsp

Yogurt or Curd – 1 tbsp

Whole Wheat Flour – 2 cups

Ghee – to cook Parothas

Method

Wash and clean the Methi Leaves at least twice.

Boil ½ cup of water. Add little Salt. Immerse the Methi Leaves in it.

Cook them soft. This takes about 3 to 4 minutes.

Allow it to cool. Once cooled, grind the leaves to a fine paste with little water.

Take the Methi Leaves Paste in a mixing bowl. Add Cumin Seed, Onion, Green Chilli, Coriander Seed Powder, Turmeric Powder, Sugar and Salt.

Add the whole Wheat Flour, Yogurt and Oil.

Mix well and knead into soft dough. Cover and allow it to rest for 20 minutes.

Make equal sized balls from this dough.

Roll each ball into a round shape Paratha with a rolling pin dusting a little flour if required.

Heat a Tawa and place one rolled Paratha and cook for a 30 sec in medium flame. When bubbles emanates from the surface of the Parotha, flip it and cook the other side.

Apply Oil or Ghee on the Parotha.

Flip it and press a little with a spatula or a clean cloth. Flip again in few seconds and cook for few more seconds.

Transfer to a plate. Serve the Parathas with Onion Raita and stir fried nutty flavored Brinjal.

Notes:

Cook the Paratha to a soft consistency. Do not make it crunchy.

You will not feel the bitter taste of the Methi in this Paratha.