Spiced Fenugreek Parathas
Discover the delightful flavors of Spiced Fenugreek Parathas, a traditional Indian flatbread made with fresh fenugreek leaves (methi). This recipe combines the earthy taste of whole wheat flour with the vibrant aroma of fenugreek, enriched with spices and served hot. Perfect for breakfast or as a side dish, these parathas can be enjoyed with your favorite chutney, raita, yogurt, or pickles. This wholesome dish is not only delicious but also packed with nutrients, making it an excellent addition to your culinary repertoire.
N/A
Servings
N/A
Calories
6
Ingredients
Ingredients
Whole wheat flour
2 cups (Sifted)
Fenugreek leaves (methi)
1 cup (Tightly packed and finely chopped)
Green chili pepper
1 (Finely chopped)
Oil
2 teaspoons (For cooking)
Water
As required (For kneading the dough)
Salt
As required (To taste)
Instructions
1
Begin by thoroughly rinsing the fenugreek leaves under cold running water to remove any dirt or grit. Once cleaned, drain them well and finely chop the leaves. Set aside.
2
In a large skillet, heat 2 tablespoons of oil over medium heat. Add the chopped fenugreek leaves, finely chopped green chili, and a pinch of salt. Sauté for about 10-15 minutes, stirring occasionally, until the leaves are wilted and cooked down. Remove from heat and let it cool slightly.
3
In a mixing bowl, combine the whole wheat flour, remaining 2 teaspoons of oil, and salt. Add the cooked fenugreek mixture to the flour and mix well.
4
Gradually add water, little by little, while kneading the mixture into a smooth and pliable dough. Make sure the dough is not too sticky or too dry.
5
Divide the dough into medium-sized balls. On a floured surface, roll each ball into a thin, round paratha using a rolling pin.
6
Heat a tava or non-stick frying pan over medium-high heat. Once hot, place the rolled paratha on the tava. Cook for 1-2 minutes until small bubbles appear on the surface.
7
Flip the paratha and brush a little oil or ghee on the cooked side. Cook for another 1-2 minutes until golden brown, then flip again and repeat for the other side. Ensure both sides are evenly cooked and crispy.
8
Remove the paratha from the pan and keep it warm in a covered container. Repeat the process for the remaining dough balls.
9
Serve the Spiced Fenugreek Parathas hot with your choice of chutney, raita, curd, or pickle for a delicious and satisfying meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Spiced Fenugreek Parathas?
Spiced Fenugreek Parathas are a traditional Indian flatbread made with fresh fenugreek leaves (methi), whole wheat flour, and aromatic spices.
What is the main flour used in this recipe?
The recipe uses 2 cups of sifted whole wheat flour as the base for the dough.
What is another name for fenugreek leaves?
In Indian cuisine, fenugreek leaves are commonly referred to as methi.
How much fenugreek is required for this recipe?
You will need 1 cup of tightly packed and finely chopped fresh fenugreek leaves.
How should the fenugreek leaves be prepared?
The leaves should be thoroughly rinsed under cold water to remove dirt, drained well, and then finely chopped.
Are green chilies used in these parathas?
Yes, the recipe calls for one finely chopped green chili pepper to add a bit of spice.
How much oil is added directly into the dough?
Two teaspoons of oil are combined with the flour and salt before adding water for kneading.
Do I need to cook the fenugreek leaves before mixing them into the dough?
Yes, the leaves should be sautéed in oil for 10-15 minutes until wilted and cooked down before being added to the flour.
What is the first step in making the dough?
After cooking and cooling the fenugreek, combine the flour, oil, salt, and the cooked fenugreek mixture in a mixing bowl.
How do I achieve the right dough consistency?
Gradually add water while kneading until the mixture becomes a smooth and pliable dough that is neither too sticky nor too dry.
How are the parathas shaped?
The dough is divided into medium-sized balls and rolled into thin, round shapes on a floured surface using a rolling pin.
What heat setting should be used to cook the parathas?
The parathas should be cooked on a tava or non-stick frying pan over medium-high heat.
How do I know when to flip the paratha?
You should flip the paratha after about 1-2 minutes or once small bubbles begin to appear on the surface.
What can be used to coat the paratha while it is frying?
You can brush a little oil or ghee on each side while cooking to ensure they become golden brown and crispy.
How long does it take to cook each paratha?
Each side typically takes about 1-2 minutes to cook evenly and reach a crispy texture.
How should I store the parathas after cooking?
Remove them from the pan and keep them in a covered container to maintain their warmth until serving.
What are the best side dishes for Spiced Fenugreek Parathas?
They are best served hot with chutney, raita, plain yogurt, or your favorite pickles.
Is this recipe suitable for vegetarians?
Yes, this is a vegetarian dish made entirely of plant-based ingredients and grains.
Is this dish considered healthy?
Yes, it is a nutritious option as it uses whole wheat flour and fresh fenugreek, which is packed with vitamins and minerals.
Can these parathas be eaten for breakfast?
Absolutely, Spiced Fenugreek Parathas are a popular and filling choice for breakfast in many Indian households.
What is the ingredient count for this recipe?
There are 6 primary ingredients: whole wheat flour, fenugreek leaves, green chili, oil, water, and salt.
What flavor profile can I expect?
Expect an earthy flavor from the whole wheat and a vibrant, slightly bitter aroma from the fenugreek leaves, balanced with salt and spice.
Can I use frozen fenugreek leaves?
While fresh is recommended for the best texture and aroma, thawed and squeezed frozen leaves can be used in a pinch.
How much water is needed for the dough?
The amount of water varies; add it little by little as required until the dough reaches the correct consistency.
Does this recipe contain cholesterol?
Based on the ingredients (flour, leaves, oil, spices), this recipe is naturally cholesterol-free if using vegetable oil.
What type of pan is a 'tava'?
A tava is a flat or slightly concave griddle commonly used in South Asian cooking for making flatbreads.
Can these be served as a snack?
Yes, these parathas are versatile and work well as a snack, side dish, or part of a main meal.
Is the salt measurement specific?
No, salt should be added to the sautéed leaves and the dough mixture to your personal taste preference.
How many parathas does this recipe make?
While not specified, 2 cups of flour typically yield approximately 6 to 8 medium-sized parathas.
What texture should the final paratha have?
The parathas should be soft on the inside while having golden brown, crispy spots on the outside.