After yesterday’s Paneer Pudinawaale using one favourite herb – Mint , we move onto another of our winter favourites – fenugreek leaves or Methi (as its locally called). I do have access to methi leaves through the year, but in winters, the quality of the methi is delicious, and we cook with this almost thrice a week.
Methi Thepla is my elder kid’s favourite, and today I made a twist with the usual Thepla and made a thickish Paratha. This tastes good when hot, but equally tasty when carried for a lunchbox. Team with a tomato relish or even a pickle and some curd for a filling meal.
Lets get to the recipe:
Methi Aloo Paratha – Vegan flatbread with Fenugreek leaves + potato
Prep time : 15 mins | Cook time : 15 mins ; Makes : 6 parathas
Served with Yoghurt / pickle / Quick Tomato Chutney
- Wholewheat flour / Atta – 1.5 cups (1 cup =200ml)
- Fresh fenugreek leaves – sorted and chopped fine – 1/2 cup
- Potato – boiled & peeled – 2 nos (médium – about 100 gms)
- Salt – 3/4 tsp
- Turmeric – 1/4 tsp
- Roasted & Crushed coriander seeds – 1/2 tsp
- Dry Spice powders – red chilli, Cumin (jeera) powder, Garam Masala (opt.) – to taste
- Warm water – to knead
- Oil – 4 TBSP (divided use)
Optional add ons:
Grated ginger, shredded veggies, grated garlic & onions, minced green chillies
- Boil, peel and mash potatoes and keep aside.
- In a large bowl, add the chopped methi leaves, sprinkle a little salt and keep aside for 5 mins till it leaves a little water.
- Now add the mashed potatoes, turmeric, crushed coriander seeds, flour, salt, dry spices, and mash well till potatoes are incorporated into the flour.
- Sprinkle warm water a little at a time, and knead to a semi soft dough. Apply a TBSP of oil and knead once more.
- Keep covered for 30 mins atleast. (I generally make the dough overnight and bring to room temperature the next day before rolling out the Parathas)
- Heat a cast iron tava (skillet).
- Make equal portions of the dough.
- Roll out thickish parathas with a rolling pin of sizeable thickness.
- Roast on a hot tava on one side (drizzle a little oil).
- Once done, flip over the other side and cook oil its well cooked
- Serve immediately with Quick Tomato Chutneyor cool a bit before packing into the school / office lunchbox
Sending this to BM # 71 under “Seasonal Produce” Theme