Methi Paratha (Fenugreek Tortilla)

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Fenugreek seeds are rich in minerals such as iron, potassium, calcium and many more minerals.  Some studies show that some things in Fenugreek may play an important part in inhibiting several types of cancer.

Did you know Fenugreek (Methi) was one of the spices used by ancient Egyptians in their embalming ceremonies?

Also prolonged ingestion of Fenugreek is widely noted for its ability to change the odor of perspiration and urine to smell like maple syrup.  I’m not going to test this Fun Fact but you feel free to test it.

 

Methi Paratha (Fenugreek Indian Bread/Tortilla)

 

Methi Paratha (Fenugreek Tortilla)
Time to Prepare: 15 minutes
Serving Size: 4 people

Ingredients:

1 cup Multi Grain Flour
1 bunch Methi finely chopped
1 small onion finely chopped
2 green chilies finely chopped
1 tsp ground cumin (Jeera powder)
½ tsp salt
1 tsp olive oil

Directions:

  • Cut the stems of the Methi before thoroughly washing it. I usually wash the Methi leaves about three times before cutting. I use a big colander for washing the Methi leaves.
  • Combine all ingredients in a large bowl and knead the dough together until you get a soft and moist dough. Add water to help form the dough. You may not need too much water due to the moisture in the Methi. Sometimes I use about ¼ cup of water or less.
  • Knead the dough for about 5 to 6 minutes until you get smooth, pliable dough. If needed transfer it to a clean surface and knead the dough.
  • Cover the dough with a damp cloth and allow it to rest for a few minutes.
  • In a small bowl place some Multi Grain flour that you can use to dip the dough in.
  • Place a heavy cast iron griddle over medium heat. In Indian stores you can get a flat griddle called a Tava. On a lightly floured surface, take one golf ball size dough, dip it all around into the flour and roll it into a thin disc shape, about 5 ½” to 6 “ in diameter. You can use extra flour while rolling the dough to prevent the dough from sticking to the surface. However use little as possible since too much flour will make the Paratha dry. I usually flatten in with my hand first and then start to roll the Paratha. Keep in mind it will not become a perfect round shape due to the Methi.
  • Knock the excess flour off the rolled dough by slapping it between your hands and place it on the preheated griddle. When the color starts to change to a very light brown, flip it over and brush a little oil on the Paratha. After about 30/40 seconds turn it over with a flat cooking utensil and again brush a little oil on the Paratha. Gently press the top of the Paratha with a flat cooking utensil until the Paratha changes slight color. This requires a little practice. It usually takes about 2 minutes or less to make a Paratha.
  • While making Paratha on a Tava or griddle, each dough will take a little different time to cook. So you have to experiment to know the perfect timing for the flour you are using and better stick to one type flour.

*** Best way to eat Paratha’s is with plain yogurt, butter and/or any kind of spicy pickle.
*** You can use any types of leaves you want. I sometimes have made these Paratha’s by using the pre-washed Arugula leaves and Spinach leaves. If you use these leaves you don’t even have to wash them. You just need to finely chop the leaves and you may use a little bit more water than normal.

About Sunita Bagai

I was born in Malawi Africa, grew up there and moved to the United States for my continuing education. I got my BA and Masters from Golden Gate University, in SF. I got married and moved to Virginia. I've been married 14 years and I have two beautiful daughters who make my life complete. I love to cook and now that both my girls are in school full time, and with my husband's enthusiastic support, I'm following my passion and am offering cooking classes to share my cooking ideas with the world.

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