Fenugreek Flatbread - Methi Paratha

Fenugreek Flatbread (Methi Paratha)

Winter is in full form and our part of the city is heavily soaked in rains for the entire past week now.....Although I love rains but not so much especially on weekends.

So with so much rain, work and being mostly indoor due to it, all I was thinking about were "Hot, soft and less guilty rainy weather food"....I mean less guilty cause we just had a whole gluttony of the week thanks to Thanksgiving (As if I needed any reason to munch on all the yum winter delights).

And I was reminded of all the greens and healthy stuff I stocked in my fridge just before thanksgiving, sort of pledging to not give in and eat mostly healthy.

Soooooo......I combined the need of the hour and desperation of eating some sort of comfort food ......Finally settling on the Oh So Very Delicious and Slightly Spicy Methi Paratha(Fenugreek). Please feel free to tweak the recipe as per your taste/dietary restrictions.

Tip ~ I'm using warm warm water to form the dough as it results in a softer paratha.

Here's the recipe for you all to enjoy !!!

Fenugreek Flatbread – Methi Paratha

Serves: 4 People

Serving Suggestion: Serve Fresh with choice of curry / Pickle / Yogurt or Eat plain

Tools:

Large non stick pan – For making the paratha

Medium Bowl – For resting the dough

1 Medium Kitchen Cloth or Cling Wrap – For covering the dough

Food Blender – For making the dough

Rolling Pin

Spatula

Ingredients:

2 Cups Whole Wheat Flour – Available in most grocery stores and easily available in Indian stores.

1 Cup Fresh Fenugreek Leaves (Methi ke patte) – Cleaned, washed and chopped

1 Tsp of Finely Shredded Ginger

2 Tbsp Olive Oil – For making the dough

½ Cup + 3Tbsp of Luke Warm Water – For making the dough

6 Tbsp Olive Oil – For making the flatbread/paratha

¼ Cup Flour – For rolling the dough into circular shapes

Spices:

½ Tsp Turmeric Powder(Haldi)

1 Tsp Red Chili Powder - Optional

1 Tsp Salt (As per your taste)

1 Tsp Carrom Seeds(Ajwain)

Method: 

• In a food Processor, add wheat flour, fenugreek leaves, ginger, spices, 2tbsp olive oil, water and pulse to form a soft dough.(Takes about 3-5mins)
• Once the dough is formed, keep it aside for 30mins,  in a bowl covered with wet kitchen towel or cling wrap.
• Heat a large non-stick pan(2mins).
• Now take the dough and make equal medium size balls (about 10-15balls depending on the size).
• Take one dough ball, pat it evenly with flour on both sides  and roll it into a circular shape(flatbread) using a rolling pin.
• Now place the rolled flatbread onto the hot non-stick pan and let it cook for about a minute.
• Turn the side of the flatbread and evenly apply ¼ tbsp of oil on the side facing up.
• Flip the ides again and apply oil on the other side facing up.
• Cook the flatbread for about 1-2mins on each sides(Depending on how crisp or soft you like the flatbread).
• Server Hot.