Fenugreek is widely grown around the world. Enjoy this fresh fenugreek flatbread (methi paratha) recipe from VegRasoi.com with subtle flavor and aroma of fresh fenugreek leaves.
|Serves: 3-4||Cooking Time: ~1 hour|
1 bunch fresh fenugreek leaves (diced)
2 cups pearl millet flour (bajra flour)
1 tbsp gram flour (besan)
1 tbsp wheat flour
8-10 green cayenne pepper (diced)
8-10 garlic cloves (peeled and diced)
1 tsp carom seeds (ajwain)
1 tsp sesame seeds (til)
2 tbsp yogurt / curd
1 tbsp oil (for dough)
1 tsp salt
Water (if required)
First of take all the above ingredients in a bowl and mix well to make little firm dough since the fresh fenugreek leaves will lose water in the process of making the dough. Further add water only as required. Allow the dough to rest for ~5-10 minutes so as to make smooth dough.
Now make small balls of equal size of the dough and roll the balls into flatbreads with help of dry millet / wheat flour. Heat a flat pan (tava) and carefully place the flatbread on the heated pan. When the flatbread bakes and brightens on one side, turn this upside down to bake this on the other side. Apply 1/4 tsp oil or as desired on the baked side. Once the second side is baked and brightens, turn the flatbread again to apply the oil to the second side. Flip the flatbread to the second side again to bake the flatbread well on each side. Enjoy crispy and fresh fenugreek flatbread / methi paratha.
Suggested Food Pairing: Use this as a part of main course with yogurt and cilantro / coriander dip (dhania chutney) too.
Tips: Good dough would make good fresh fenugreek flatbread / methi paratha!