Fenugreek or Methi is a very good sources of protein, dietary fiber, B vitamins, iron and several other dietary minerals. Fenugreek is also used for diabetes, painful menstruation, poly-cystic ovary syndrome, and obesity. It is specifically cultivated during winters as it helps to control body temperature. Every winter we make Methi laddu/Methiche ladu using fenugreek seeds for the same reason.
2 Cups packed Methi Fenugreek leaves(cleaned and washed)
7-8 Green chilies(depending on spiciness add/reduce the amount)
2-3 Big garlic cloves
1/4 inch Ginger
1/4th cup water
2 Cups Whole wheat flour
1/2 Tsp carom seeds
1/4th Tsp cumin seeds
1 heap Tbsp Coriander powder
salt as per taste(I added around 1 Tsp)
1 Tsp oil
2 tbsp water to clean mixer jar
more ghee/oil to apply on paratha
In a mixer jar take all the ingredients mentioned in the puree and blend it till smooth mixture. In a bowl take all the ingredient and mix well. Add fenugreek puree and try to make dough, add 2 Tbsp water into mixer jar to clean it and add that water into dough. Now knead it till smooth dough forms, Keep aside for 15 minutes.
Make equal parts of the dough. Dust some dry wheat flour on the flat surface and roll the ball evenly and gently into round shape using rolling pin. Meanwhile, heat a pan on medium heat. When paratha is thin enough, place the paratha carefully on heated pan and cook from both sides till it’s cooked completely. Apply some oil/butter on the both sides of paratha to make it soft. Repeat the same procedure for remaining dough. Serve these paratha with Curd/yogurt, pickle and some roasted papad.