Methi Paratha | Fenugreek Leaves Flatbread • The Magic Saucepan

Weekends are for leisure. Schools are closed, offices are closed and everyone becomes a do-nothing. But "Kitchen" is the only department that cannot be shut down completely. To ease and facilitate things for us brunch has become a very common affair during weekends. This week you can find three different Parathas that are sumptuous and scrumptious for a weekend brunch.

I feel Parathas are one of the best option for having as a brunch. For one, they are so filling and the next best thing is that it can be made ahead. The dough, the gravy (if served along ) can be made the previous night and rest of the accompaniments are readily available. All you have to do is roll out the Parathas. What more can be a wholesome treat to anyone's palate ? Finish it off with a cold chaas or a lassi and you can be full for the entire day!!

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Methi Paratha | Fenugreek Leaves Flatbread

Parathas stuffed with sautéed methi leaves and aromatic Indian spices.

Prep Time: 10 Mins | Rest Time: ~30 mins | Cook Time: 20 Mins | Total Time: ~1 Hr | Yileds: 6-7

Ingredients

1 Cup Chopped Methi | Fenugreek leaves
1.5 Cups Atta | Wheat Flour
Salt to taste
¼ teaspoon Jeera | Cumin seeds
¼ teaspoon Ajwain
Pinch of Turmeric Powder

Instructions

Heat a pan with a tablespoon of oil. Once hot, add jeera and ajwain. Let it splutter. Add the minced garlic and stir for a minute.
Add the chopped methi and turmeric powder and and sauté until the leaves wilt. Turn off the flame, add salt and let it cool completely.
In a bowl, take atta and the cooled methi mixture and mix it well. Gradually add water and knead it into a soft dough. Finally add a tablespoon of oil and mix it over the dough.
Cover it with a damp cloth and let it rest for a minimum of half an hour.
Divide the dough and roll it out like as you would for rotis. For making layered parathas, follow the post here.
Heat the gridle or tawa and cook these rolled out doughs on both sides flipping it consistently to get even brown spots.

This post is for Blogging Marathon 49 under the theme "Brunch". Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 49 here.

Comments

Priya Suresh says
February 16, 2015 at 7:16 pm
Your paratha looks sooo flaky Nisha, looks fantabulous..
Sarita says
February 16, 2015 at 2:00 pm
Love your Methi paratha a lot. Nice pics !
Harini-Jaya R says
February 16, 2015 at 12:55 am
Beautiful presentation for the lovely parathas!
Pavani N says
February 14, 2015 at 11:06 pm
Perfectly made methi paratha Nisha. Love your presentation.
Chef Mireille says
February 13, 2015 at 1:27 am
pics came out so good here - just makes me want to grab one off the screen
sneha datar says
February 12, 2015 at 10:06 am
The parathas are so flaky and appetizing.
Sapana Behl says
February 11, 2015 at 7:02 pm
Your Parathas looks so flaky and delicious .Nice presentation .
Suma Gandlur says
February 11, 2015 at 3:52 pm
Did you make it lachcha paratha style? Love the flaky parathas you have got there.
- Nisha says
  February 11, 2015 at 4:06 pm
  Yes Suma.. I made it that way.
Padmajha PJ says
February 11, 2015 at 9:26 am
Pics look so appetizing!Healthy and filling dish...
Srivalli says
February 11, 2015 at 8:09 am
Wow Nisha, your parathas have come out so good!...crispy and so inviting..
vaishali sabnani says
February 11, 2015 at 6:40 am
Looks gorgeous and love the composition on the whole.
Sarita says
February 11, 2015 at 3:35 am
Methi paratha looks yummy .
Sandhya Ramakrishnan says
February 11, 2015 at 3:23 am
Love how flaky your paratha is! Parathas are such a comforting dish for weekends.

Methi Paratha | Fenugreek Leaves Flatbread

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