Methi / fenugreek leaves are basically a kind of green leafy vegetables unless you dry them for storage (kasuri methi). It is a very good source of iron. That is why fenugreek, both its seeds and leaves are considered medicinal for curing anemia. Fenugreek is a kind of similar to bitter gourd when we consider the bitter taste and properties of regulating insulin. It is a must note point for diabetics. Fenugreek could give competition to Spinach as a rich source of vitamin K.
- 1 1/2 cup - Wheat flour
- 3/4 cup - Methi leaves
- 1 cup - Butter milk ( As needed for kneading)
- 1 tsp – Cumin seeds
- 1 to 1/2 tsp - Red chilli powder (sambar powder)
- 1/4 tsp - Garam masala powder
- 1/4 tsp - Turmeric Powder
- Salt as needed
- 2 to 3 tbsp – Oil
- Water as needed for kneading
- Remove the methi leaves from its stem, clean it and chop it. Saute the methi leaves for 3mins and keep aside. Sautéing the methi leaves reduces bitterness.
- Take a mixing bowl, add wheat flour, methi leaves, cumin seeds, red chilli powder, turmeric powder, garam masala powder, salt, oil and mix well.
- Add required butter milk to make a soft dough, just like we make for chappathi. Adding oil and buttermilk adds extra softness to the paratha. Set aside for 15 to 20 mins.
- Make equal sized balls out of the dough and roll into thin chappathi. Rolling as thin as possible makes it very perfect.
- Heat a tawa, place paratha and toast until golden brown on both sides. Serve with raita and pickle.