Fenugreek is used both as a herb (leaves) and spice (seeds). The plant is mainly consumed and cooked as a vegetable, “Methi Saag”. Fenugreek leaves and seeds are rich in minerals like potassium, calcium and iron. The leaves have ample amount of vitamins, specially Vitamin C and Vitamin K.
Fenugreek leaves add flavor to the cooking and it can be added to a variety of coking like dal, vegetable, rice or wheat flour (atta). Here I prepared this parantha as more of a chapati / roti and toasted with a little oil, so it's healthy as less oil is consumed.
- wheat flour (atta): 1 cup
- salt: ½ tsp
- oil: 1 tsp
- water (as required)
- Fenugreek (Methi saag) leaves, finely chopped: 1 cup
- Potatoes (Aloo), boiled & mashed: 1 cup
- Cumin seeds: ½ tsp
- Ginger paste: 1 tsp
- Turmeric powder: ¼ tsp
- Coriander powder: 1 tsp
- White oil: 1-1/2 tbsp
- Salt to taste
For the dough:
- Combine the ingredients, knead into a soft dough with enough water. Cover and keep aside.
For the stuffing:
- Heat oil in a pan, add the cumin seeds. When the seeds crackle, add the fenugreek leaves and saute for 2-3 mins.
- Add the ginger paste, spices and salt and mix well.
- Add the potatoes and saute for another 2-3 mins. Cool completely and keep aside.
For rolling paranthas:
- Divide the dough and the stuffing into equal portions (5-6).
- Roll out one portion of the dough into a circle. Place one portion of the methi stuffing in the centre of the rolled out circle.
- Gather together all the sides in the centre and seal tightly.
- Roll out again into a circle (use wheat flour to prevent sticking).
- Place the rolled dough on a non-stick hot tawa / griddle, lower heat and slowly cook till brown spots appear on the sides.
- Use a little oil on the sides, flip the parantha to coat evenly and fry till golden brown.
- Repeat with the remaining dough and stuffing and serve hot.