Methi Leaf Paratha
Methi, or fenugreek, is an ancient Ayurvedic plant predominantly produced in India. The seeds can be used as a spice, and the leaves can be used as an herb or a vegetable in several dishes. In Madhya Pradesh, methi parathas were in abundance all through the winter months. The bitter herb mixed and baked with the right spices and flour makes for a delicious bread complementing any main dish or even as a snack on its own! It also has the added benefit of helping with digestion and inflammation.
- 1 bunch of methi leaves (photo below)
- 3 cups Patanjali Navratan Atta or any whole wheat flour
- 1 ½ tbsp ajwain (caraway or bishop’s seed)
- 1 tbsp salt
- ¾ cup water
- Oil (of your choosing)
- Add the bunch or handful of methi leaves in a food processor and run it until the leaves are chopped.
- Then add the flour, salt, ajwain, water, and run it again to prepare the dough.
- Make 12 balls of the dough with your hands and then roll them out into thin, flat circles
- Heat an iron pan and bake the dough on both sides with a bit of oil, turning as each side browns.