Methi Paratha ( Fenugreek leaves stuffed flat bread)

                                          

Methi Paratha, stuffed flatbread is a popular dish in Gujarat. It is usually served with yogurt or pickle (achar). In India, people bring this on long train trips. I remember seeing fellow travelers open packets of these fragrant flatbread. This  reminds me of the eleven bread Sam and Frodo open on their journey. These parathas stay fresh for a few days, and can be eaten at room temperature.

Ingredients for making 10 parathas:

1 1/2 Cups whole wheat flour

1 teaspoon each coriander and cumin powder

1 teaspoon red chili powder

2 teaspoons turmeric powder

1/2 teaspoon garam masala

2 teaspoons white sesame seeds

1 teaspoon sugar

1 teaspoon salt 

1 teaspoon ginger-garlic paste

2 Tablespoons plain yogurt

2 teaspoons oil

water for dough

2 Cups fresh fenugreek leaves, washed

Ghee for making parathas

Method:

1. In a large bowl mix the wheat flour and dry ingredients together. Add yogurt, ginger-garlic paste to it. Add fenugreek leaves. Add enough water and mix to form a soft dough. Make sure the dough is not sticky ( excess water will make the dough sticky). Rub oil all over to make a smooth ball. Cover and keep aside for 10 minutes.

2. Divide the dough into equal portions.

                                       

3. Roll the dough into a flat circle using a rolling pin. Make sure that the paratha is even all over.

                                           

4. Heat the skillet or tava on medium flame. Place a paratha on the hot skillet. Cook on both sides for 3 minutes. Drizzle 1 teaspoon ghee and cook on both sides until golden brown. Transfer to a serving container. Repeat process with the remaining dough.

5. Serve paratha with your favorite side.

Notes:

Other vegetables and pulses can be used to make parathas. Cauliflower, sweet potato, spinach etc would be great for stuffing. You can find more paratha recipes on my blog.