Methi paratha / Indian flat bread with fresh fenugreek leaves (Uluva ela)
Methi paratha or the paratha with fenugreek leaves is a very common dish of North India. Fenugreek leaves / uluva ela / Methi is a vegetable with lots of health benefits. It is rich in vitamin C and iron and also contains calcium and phosphorous. If you include chapathi in your menu, you can surely try this dish, also is an ideal lunch box recipe for kids. Methi paratha can be prepared by either stuffing the fenugreek leaves masala just like other parathas or by mixing directly in the flour. The second method is easiest and kids friendly, so we will discuss this method today. When we peep into the recipe, the only time consuming step is fenugreek leaf preparation. It includes, soaking in fresh water, removing dust particles, then plucking the tiny stems along with leaves and chopping. All the other processes are just like chapati making and also taste delicious when hot. Methi paratha usually served with raita and pickle. But we always prefer a spicy gravy just like most of malayalies. You can choose any spicy gravy either veg or non-veg of your preference. Let's start preparing another healthy and nutritious dish for our kids.....
50 grams fresh fenugreek leaves/ uluva ela /methi ke pathe, chopped
2 green chili, chopped
Salt to taste
Oil as needed
Water as needed
Direction of preparation of methi paratha
Take wheat flour, chopped methi leaves, chopped green chilies and salt in a bowl.
Make a soft dough similar to chapati dough adding water little by little.
Apply some oil, and keep this covered for 15 to 20 minutes.
After the resting time, knead again and make small lemon sized balls out of it.
Dust each ball with wheat flour and make round discs out of it.
Heat a tawa, toast till small bubbles appear on top.
Flip and cook the other side also.
Apply some oil with the help of a brush.
Serve hot with curd and pickle.
Let us see step by step preparation of methi paratha
Take wheat flour, chopped fenugreek leaves, chopped green chilies and salt in a bowl. (The fenugreek leaves should be cleaned thoroughly before use. First of all, trim off the root with a sharp knife, then soak the shoot in fresh water for about 20 to 30 minutes. Wash it thoroughly two to three times in water. Pluck, leaves along with the tiny stem and wash once again if you want (I prefer). Chop into small pieces and use).
Mix everything well with your hand.
Add water little by little at a time.
Make a soft dough just like chapati dough with continuous kneading. Do not add too much water. The dough should be neither hard or soft. After resting time, the dough will be softer. If you add more water, the dough will be sticky at the end.
Apply some oil over it and cover the bowl with a lid and keep it untouched for 20 to 30 minutes. You can also cover with a wet cloth. Applying oil and covering with a wet cloth, both is to prevent drying the outer surface of the dough.
After 20 minutes knead the dough once again (at this time, the dough will be soft than before) and make small balls out of it.
Flatten with your hands.
Dust some flour all over the ball. This is the only dusting process I do while rolling, if you feel, the dough sticky, you can sprinkle some flour on the rolling board also.
Make small round thin discs out of it with a chapati roller.
Heat a pan and once hot, reduce the flame to medium and place the rolled chapati. Cook till small balls start appearing on the top and the colour will change slightly.
Flip and apply some oil with a brush or a spoon. Meantime, the other side also will be cooked.
Flip again and apply oil, on the other side also. Transfer onto a plate and serve hot with curd and pickle. (or any spicy gravy of your choice.)
The fenugreek leaves should be cleaned thoroughly before use. First of all, trim off the root and step with a sharp knife, then soak the shoot in fresh water for about 20 to 30 minutes. Wash it thoroughly two three times in water. Pluck, leaves along with the tiny stem and wash once again if you want (I prefer). Chop into small pieces and use.
Do not add too much water. The dough should be neither hard or soft. After resting time, the dough will be more softer. If you add more water, the dough will be sticky at the end.