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Namaskar! Welcome to nishamadhulika.com.
Today we are going to make Methi ka paratha (fenugreek paratha)
Fenugreek leaves paranthas are made in two ways.
One way is by adding fenugreek in the flour and knead.
While the other way is by making a fenugreek stuffing and filling it inside a plain paratha.
Today we will make a stuffing of fenugreek and fill it inside a parantha.
So let's start making fenugreek paratha.
2 cup wheat flour (gehu atta)
250 gram washed and chopped fenugreek leaves (methi). Fenugreek leaves should be finely cut.
3-4 tbsp oil
1 pinch asafetida (hing)
¼ tsp cumin seed (jeera)
2 chopped green chill (hari mirch)
Less than ¼ tsp red chilli (lal mirch)
¾ tsp salt (namak) or salt as per your taste
To make fenugreek paratha, the first thing that needs to be prepared is the flour.
Add ½ tsp salt and 2 tbsp oil to the flour. Mix it well.
Keep adding a little water and knead the flour to make parathas.
Soft flour is prepared and ready for use.
Cover the flour and keep it aside.
Within 15-20 minutes, the flour will get fluffy and will be set.
Then we will make parathas.
Till our flour gets ready, we will prepare the stuffing.
Heat a pan. Add 1 or 2 tsp oil to it.
Once the oil gets heated, add asafetida and cumin seeds and let it roast.
When the cumin seeds are roasted, add green chilli, fenugreek and salt to the pan.
If you like spicy food, then add more red chilli to it.
Keep stirring for another 2-3 minutes.
Make sure that no water remains inside the fenugreek.
Our stuffing is now ready. Take it out in a plate, so that it gets cool soon.
Our flour is also ready. Take some oil in your hand and spread it evenly.
Also apply some oil on the fluor. And press it hard.
Keep the pan on the gas to heat.
Now roll a ball of flour on a rolling board, in order to make a paratha.
We can roll either big, small or medium sized parathas as per our choice.
Take a parantha roll and apply it on dry flour.
Roll it for approximately 3-4 inches.
Add 2 tbsp fenugreek stuffing in it.
Lift up the parantha from all four sides and close the stuffing.
Press it tightly so that the stuffing does not come out and spreads evenly on all sides.
Now wrap the parantha in dry flour. Roll it softly.
Do not make it too thin. Filled paranthas are a little thick.
The pan is heated now. Put oil in it for further heating.
Spread the oil evenly on all sides of the pan.
Put the parantha in the pan.
Let it cook for sometime and then turn it over to cook from the other side.
The paratha is now brown in colour. This means the paratha is being cooked.
So the side of the parantha needs to be changed.
Put oil on the first side of the paratha and apply evenly on all sides.
Now apply oil on the other side as well.
Press the paratha from both sides till it gets fried and its colour changes to brown.
Our paratha is now ready. Serve the paratha on a plate.
Hot paratha when served directly from the pan is very yummy.
Fenugreek stuffed parathas are now ready.
Stuffed fenugreek paranthas when eaten with curd, pickle or any curry like potato beans, potato masala etc.
Make stuffed fenugreek parathas, eat it and share your experiences on nishamadhulika.com.
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