Recipe: Tasty Gujarati Methi Paratha (Fenugreek leaves Roti)

Gujarati Methi Paratha (Fenugreek leaves Roti). Free UK Delivery on Eligible Orders Looking For Methi Leaves? This paratha can be had as a breakfast or tea time snack. This recipe was given by one of my friend Mayuri Bhavsar who hails from Gujarat.

To make methi paratha, combine fenugreek leaves, wheat flour, oil, carom seeds, chilli powder and salt in a deep bowl and knead into a soft dough using enough warm water. Methi Thepla is to travellers in Gujarat what Pulihora (Puliyodarai) and Daddojanam (Thayir Sadam) are to South Indians. The trick to making it last is to use oil liberally in the dough and while cooking a Thepla. You can have Gujarati Methi Paratha (Fenugreek leaves Roti) using 8 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Gujarati Methi Paratha (Fenugreek leaves Roti)

1. Prepare of plain wheat flour (or 100g of pearl millet flour and 100g plain wheat flour).
2. You need of fresh fenugreek leaves (chopped and washed).
3. It's of coriander leaves (chopped and washed).
4. You need of salt.
5. You need of oil.
6. Prepare of turmeric powder.
7. Prepare of green chilis, finely chopped.
8. It's of water for the dough.

Pluck methi leaves (fenugreek leaves) from stems. Finely chop cleaned green methi leaves. Cover the dough and rest it for half an hour. I had just one bunch of methi leaves on hand and hence only little leaves are seen.

Gujarati Methi Paratha (Fenugreek leaves Roti) instructions

1. Mix all the above ingredients in one bowl, add water to make a dough (knead dough)..
2. Cover the dough and leave it for 15 mins. After that make balls from the dough..
3. Take a frying pan, and on slow or medium heat let it be hot. Using a brush spread oil in the pan. Roll one ball at a time using a rolling pin as in the image and cook it in the pan..
4. When you see small bubbles change the paratha upside down. Brush oil on the top side. Let it cook for some minutes. Turn the side again and brush oil over the turned side and let it cook. To do not overcook it else it will become hard. You should see brownish bubbles on the sides. (as in the last image)..
5. Set aside the cooked parathas and either serve hot or warm with curd or mix vegetable curry or just have it with tea or coffee..

Take small balls and roll into a circular roti using some dry flour. Methi roti is my most favorite of all rotis made using Fenugreek leaves. My mom used to make this very often and while I would make a face and ask " why the roti and not methi poori ", I would still relish it. But just so you know, between methi roti and methi poori, I am all for the latter :). To begin making Methi na Debhra Recipe, in a large bowl combine the bajra flour, jowar flour, gram flour, whole wheat flour, fenugreek leaves, sesame seeds, red chilli powder, asafoetida powder, jaggery, and salt Stir in the yogurt and knead well to make a firm dough, adding water if necessary.