"Methi Paranthas" or Fenugreek Leaves Bread

Methi paranthas with yoghurt

Time was when we were newly married. It was winter in Baroda and having come from Kerala where it was blazing hot, the cool climes were a treat! It was not uncomfortably cold....we could keep all the windows open to let the breeze and sunshine come in during the daytime. Winter in Baroda, I discovered, meant having certain seasonal vegetables in abundance, unlike Kerala where most veggies were available more or less all year round. The star attractions of the week were tender fenugreek leaves or "methi" and green garlic. Since I did not know what to even think when confronted with these two leafy things, I left the menu of the day to my knowledgeable sister-in-law, Jenny. She came to my rescue and I got to see, help cook and eat one of the yummiest Indian breads ever! Suffice to say that, I became a fan of this without any delay. This is how I make "methi paranthas".

Makes 12 to 14 paranthas depending on size
Preparation and cooking time : 35 to 45 minutes

Ingredients

1. "Methi" or fenugreek leaves cleaned and chopped finely - 1 cup
2. "Atta" or wole wheat powder - 2 cup
3. Curds - 2 tablespoons
4. Green garlic with leaves chopped finely - 1 tablespoon
5. Ginger chopped - 1 teaspoon
6. Spring onions chopped finely - 1 tablespoon
7. Green chillies chopped
8. Turmeric powder - a pinch
9. "Ajwain" or carom seeds - a pinch
10. Salt to taste
11. Water as needed
12. Oil or ghee for shallow frying

Method

1. First, the "methi" has to be prepared. "Methi" is sold in bunches and you have to handle each little plant separately. The two leaves nearest the roots are never taken and only the rest of the leaves are pinched off the stem. If the stem is tender, then the stem can also be used. Take a handful of leaves that you have pinched off and wash very well in 3 or 4 changes of water. Let drain. Take the drained leaves and holding as a bunch, chop as finely as you can. This should make at least a cup of chopped "methi".
2. Grind items 3, 4, 5, 6 and 7 without water. It is ok if it is a bit coarsely ground.
3. In a large "thali" or plate where you can knead the "atta", place items 2, 8, 9 and 10. Mix without water.
4. Add the "methi" and the ground paste. Mix very well. Add a teaspoon of ghee or oil to the mix. Knead thoroughly. You will find that the ingredients come together easily. If its still powdery or dry, add water only in drops and knead well.
5. Place the "tawa" on the flame.
6. Make 12 to 14 balls of the dough. Quickly (this is important), roll out the "paranthas" (dusting with "atta") and shallow fry using oil or ghee on the "tawa", till there are reddish spots on both sides.
7. Serve hot with a dollop of home-made butter or some curds and pickle. There is no need for a side dish for this "parantha".

Washed and drained methi leaves

Tips

"Methi" leaves release a lot of water and the dough becomes increasingly wetter as it remains. So, we need not add too much water to bind the atta and other ingredients, unless the mix is quite dry. It is better to add water in drops. So, I like to make only as much dough as I need for one time.

"Besan" or chickpea flour can be added to the atta mix if you like. For 1 cup "atta", add 1 tablespoon "besan" in step 3.

These are very good to be used in lunch boxes or to be taken on picnics. I am told, these were favoured as food to be taken on long journeys in earlier days. May be the "paranthas" were drier or had other ingredients also, then.

These can be stored in the fridge for a day or so and reheated on a "tawa" to refresh.

I like to have it rolled up with a cup of hot, sweet "masala chai"....bliss.