Methi paratha

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.

Ingredients:

• 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

Preparation method:

1. 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.
2. Take a mixing bowl, add wheat flour, methi leaves, cumin seeds, red chilli powder, turmeric powder, garam masala powder, salt, oil and mix well.
3. 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.
4. Make equal sized balls out of the dough and roll into thin chappathi. Rolling as thin as possible makes it very perfect.
5. Heat a tawa, place paratha and toast until golden brown on both sides. Serve with raita and pickle.