Methi paratha or fenugreek paratha is one of the most nutritious breakfast options from the Indian kitchen. Parathas are popularly made in North India as a breakfast. The Indian bread or roti is stuffed with our choice of stuffing and baked with or without oil. Parathas are generally had along with salad, curry, pickle or yogurt.
Methi leaves or fenugreek leaves have a lot of nutritious value. As such, they have a slightly bitter taste which makes children instantly avoid it in dry curries. But when made into a paratha, a lot of its bitterness is overpowered by other ingredients and thus it becomes a great way for children to consume this as a nutritious breakfast.
So what is the ingredient that hides the bitter taste of methi? It is garlic! Garlic and methi compliment each other so well in taste that together they give an awesome flavour to the paratha. This way you get to taste all the goodness of methi minus the bitterness.
Harvest fresh methi leaves at home for methi parathas: Methi is one of the easiest plants to grow at home. Methi seeds are easily available in the market. Soak them overnight and you’ll see the seeds absorb water and increase in size. Sprinkle them in a pot and cover lightly with soil. In a day or two, you’ll see one centimetre long methi sprouts spring up. The leaves will be ready to harvest in a week. Harvesting tender greens like methi also allows you to harvest the tender stems which are also great in nutrition.
If you are buying methi, try to get organic methi. Don’t worry about being taken for a ride on not knowing the difference between regular and organic methi because organic methi looks and smells different from its regular counterpart. The leaves are visibly larger, the ‘green’ in them is ‘greener’ and the aroma from the leaves are much stronger.
On a side note, methi parathas require an extra dose of ghee or oil while cooking. You need to grease both sides of the paratha so that they cook well and don’t become hard. The plus side is that the paraths remain soft and good to carry in tiffin too. If you are too worried about the oil content, you can dab the parathas with tissue just after you make them.
An extension of the methi paratha is the methi thepla. While the preparation remains almost the same, theplas are much thinner and made with more oil so that they can be preserved longer. These are perfect if you are travelling and need a snack that can last an entire day even in hot weather conditions.
Worldwide, methi is a herb that also goes by the names bird’s foot, Greek hay, and bockshornsame. Both the leaves and seeds have tremendous medicinal value. It is used in various forms to treat diseases like dysentery, diorrhea, cholesterol, diabetes, heart and hair problems. Include methi in seed or leaf form in your diet to keep a check on your health.
- Methi leaves 1 cup
- Garlic pods 5
- Green chilli 1
- Red chilli powder 1 teaspoon
- Salt to taste
- Whole wheat flour 1 ½ cups
- Besan 1 tablespoon
- Small Onion 1
- Oil as needed
- Water as needed
Wash the Methi leaves in running water. This helps in removing any dirt on the leaves.
Chop methi leavesfinely. Also, Chop the onion into small, fine pieces.
Cut the green chilli. Crush the garlic pods or cut very minutely.
In a bowl, take the flour, besan, methi leaves, green chilli, garlic, salt, red chilli powder.
Add 2 tablespoon of oil or desi ghee.
With the use of fingertips, crumble the flour. Adding water little by little, knead a soft dough
Let it rest for 10 minutes. Now, take out a medium sized ball and roll just like rotis.
Heat an iron tawa on full flame. Then lower the flame and roast the rolled roti.
Cook till golden brown on both sides. Also, while cooking, smear little desi ghee. on the roti.
Serve hot with any dry sabji, curd etc.