Methi Saag Paratha (Fenugreek leaves fried Flat Breads)

I always keep writing about Parathas and you must be wondering when I am going to upload a Paratha recipe for you. Well you have waited patiently and now it's time for you to get rewarded with a tasty and quick Paratha recipe – Methi Saag Paratha.

If you have read my previous article on Methi (Excited to use new spices? Know more about Methi or Fenugreek), you have an idea about the plant and its different uses. But before we move on to the recipe, there is something else you need to know. What are Parathas?

Parathas are just fried Rotis (flat breads). They are prepared entirely on the skillet with oil or ghee. The dough is kneaded just like Roti dough and then they can be rolled in a circular or triangular shape. Like Roti they are prepared with Whole Wheat Flour and are unleavened (made without Yeast or Baking Powder etc.). As they are shallow fried and are thicker than Rotis, they make very good brunch options and are usually paired with pickles, yogurt and tea or lassi (sweet or savory yogurt based drink).

Parathas can also be prepared by stuffing different ingredients inside the dough roll (like Alu Paratha) or by mixing ingredients in the dough itself (like Methi Saag Paratha). The latter is a bit easier as we don’t have to worry about the stuffing breaking out of the Paratha and that is why I am sure that you will not only try this recipe but also like it. 

Now if you don’t know how to knead the dough then this may be a perfect time to learn it. I will not say its easy because kneading the dough and rolling the Paratha comes with experience. On a beginner level, it is natural to feel a little overwhelmed with the sticky dough but with some patience you will be able to prepare yummy Parathas yourself. I would recommend to follow the steps carefully and be cautious when adding water in the dough, once you understand the kneading process you will be able to make all types of breads.

My mom prepares roti everyday and she taught me the kneading techniques. I have been kneading dough by hand since I was a teenager and therefore I am pretty good at it. A couple months back Debarshi bought a stand mixer for me. Its a Kitchen Aid Stand Mixer and I use it not only for kneading but for making batters and mixes as well. It makes the job easier and quicker so if you have a stand mixer at home definitely use it. I have included the steps for kneading the dough and I am sure you will find it helpful. 

So surprise your loved ones today by preparing this Paratha. Serve it with some pickles, onion rings and plain yogurt.

Ingredients:

• Whole Wheat Flour - 2 cups
• Methi (Fenugreek) Leaves - 1 ½ cups
• Green Chili - 1, finely chopped
• Garlic Cloves - 3-4, finely chopped
• Oil - 2 Tablespoons (for adding in the dough) + half a cup for frying
• Water – about 1 cup
• Salt – about ½ teaspoon
• All Purpose Flour –about 1 cup for rolling the Parathas

Directions: Kneading the Dough by Hand

• Wash your hands, you will be using them a lot.
• Methi leaves usually have a lot of dirt on them so make sure to rinse them properly. Drain them then chop them removing the stems completely. 
• In a large bowl mix the flour and salt. Mix using either your fingers or a whisk.
• Now add 2 tablespoons of Oil in the flour. Mix the oil with your fingers until you get a sandy texture.
• Add the chopped Methi leaves, Green Chilies and Garlic and mix well.
• Add water, a little at a time, and knead into a dough. You may need a few extra tablespoons of water if the dough feels tough. It should be soft and slightly sticky. Keep kneading it for another minute.
• When the dough feels smooth, cover the bowl with a kitchen towel and let the dough rest for 15 minutes.

Directions: Kneading the Dough using a Stand Mixer

• Methi leaves usually have a lot of dirt on them so make sure to rinse them properly. Drain them then chop them removing the stems completely. 
• Attach the Bowl and Hook to your Stand Mixer and connect it.
• Add 2 cups of Whole Wheat Flour and Salt to the bowl.
• Give the Flour and the Salt a whir on the lowest speed until its well blended.
• Add the Oil and give it a whir again for a minute or two.
• Add the chopped Methi leaves, Green Chilies and Garlic and whir it again for a minute.
• Now we start the kneading, start the mixer on lowest speed and slowly start adding half a cup of water in the flour. I give it time to knead and form the dough. If the sides are sticking with the bowl too much I switch off the mixer and clean the sides using a spatula.
• I keep it running until the dough begins to come together adding a tablespoon of water at a time.
• At this stage it will look dry, normally for 2 cups of flour 1 cup of water will be sufficient so make sure not to add too much water at this stage. Keep running the mixer.
• Now sometimes the dough turns out a bit stickier I usually add a little flour and keep kneading it until its smooth and almost non sticky.
• Remove the hook and cover the bowl. Let the dough rest for 15 minutes.

Directions: How to prepare the Paratha

• Once the dough has rested, re-knead the dough for a few seconds. Then divide the dough into two equal parts. Roll each part into a log like a thick breadstick. Divide both the logs into 8 equal pieces. 
• Now these 8 pieces will make 8 Parathas. Take a piece of dough between your palms and roll it into a ball. Press the ball between your palms lightly to flatten it a little like a disc. Put all the other balls of dough back in the bowl and cover it. This will prevent the dough from drying out.
• Now let’s make the Paratha, dip that disc of dough lightly into the All Purpose Flour. This will give it a smoother texture. Place the disc on the rolling board and start rolling it into a 4-inch round. 
• I usually spread a little flour whenever the dough starts to stick on the board and roll it into a round shape with even thickness on all sides. 
• Now let’s fry the Paratha. Heat a big Skillet over medium high heat. Transfer the rolled out Paratha to the pan and do this carefully. Lift the Paratha with both hands and place it on the skillet. If it folds while placing, carefully straighten it using a spatula. 
• Let it cook until you see bubbles forming. Flip the Paratha over using a spatula. 
• Use a brush to apply Oil on the Paratha and let it cook for about a minute. You will see more bubbles forming. If you see a few reddish brown spots beginning to form, it’s ready.
• Flip the Paratha and apply oil on this side as well and flip it again. This time, press onto the Paratha with your spatula on different places for 5-10 seconds. This will help it puff up.
• Flip the Paratha back over and press the other side with your spatula for a few seconds.
• Turn the heat down to medium low.
• Transfer the cooked Paratha on a plate lined with paper towel.
• Serve the Paratha hot with Pickles, Onion Rings and Plain Yogurt.

Tips:

• A Paratha is always a bit thicker than roti. In fact, it is easier to learn preparing a Paratha as the entire baking is done on the skillet. Roti on the other hand needs some experience as it is prepared directly on the stove top.
• Methi Saag Parathas are traditionally always rolled in a circular shape, if you want to try triangular or square shapes then make sure that the Paratha is cooked all the way and it is not too thick. Depending on the thickness and shape it may take more or less time to cook. 
• You can also use the lid of a round container to obtain the perfect round shape. If you have a Tortilla Press at home, you may want to use it as well. 
• The flour I use absorbs more water so in case your dough is sticky after following these instructions, just add a little more flour to the dough and keep kneading until its smooth and almost non sticky.
• If I am using the Stand Mixer to knead the dough, I always follow a 2:1 ratio that means if I am adding two cups of flour, then I will add one cup of water.
• If at any time the Skillet gets too hot, turn the heat to medium and continue cooking. If it is taking too long to cook, then the skillet is probably on a lower heat than required. If the reddish brown spots are forming within a couple of seconds after you place the Paratha on the skillet, then it is too hot.
• For a new cook, rolling and frying the Paratha at the same time can be overwhelming and you may want to lower the heat. Remember if the Paratha stays on the skillet for too long then its moisture will get all dried up and it will get hard so if you need time to roll the Parathas make sure to turn the heat to low and then again to high once you place the rolled Paratha on the skillet.
• Switch on the vent/ exhaust so that the cooking fumes are drawn out.
• When serving to guests, you can roll out smaller parathas and cook them till they dry up completely. This is right before the stage where you brush oil on them. Place them on a plate lined with foil and paper towels and allow them to cool. You can cover them loosely later with a plastic wrap. Right before serving to guests, fry them up with ghee. There is nothing more appetizing than the smell of freshly cooked parathas with ghee.

This photo was taken during our San Francisco trip at the Social Kitchen & Brewery. It features a Sausage and Pretzel Board.

The Sausage is an Aidell’s mango-jalapeno sausage. The sweet taste of Mango combined with the heat of the Jalapenos gave the sausage a very good unique taste. I could also taste Cilantro in it which gave it a Kebab like flavor. The soft Pretzel which looks very much like a twisted breadstick were baked fresh. The platter was served with a side of pickled vegetables and a dip of rye Dijon. If you are in San Francisco this place is worth visiting. I give it a 5 star for the good food and service.

Recommended Reading:

• Kabiraji Paratha (Fried bread stuffed with Potatoes and Egg)
• Excited to use new spices? Know more about Methi (Fenugreek)
• Debarshi’s Alu ka Paratha (Fried Bread stuffed with Potatoes)
• Indian Salad
• Methi Pakora (Gram flour and Fenugreek leaves Fritters)
• Loknath wali Meethi Lassi (Sweet Yogurt based drink)
• Boondi Raita
• Masala Alu (Stir fried Potatoes with Indian spices)