Methi Parathe(stuffed)

Methi Paratha with Dahi and Ketchup

Methi or Fenugreek is a magical seed. It is rich in iron and is good for people with type II diabetes. The seeds are believed to be good for nursing women and traditional Indian medicine prescribes it as a regular component for a nursing mother's diet.  When grown, the seeds become a common winter green that's surpassed in flavour only by perhaps Sarson(mustard greens).  Starting November all vegetable thelas carry little bundles of green methi. Methi is a very versatile (also see oondhiyun) type of green with a characteristic bitter-sweet flavour.  There's a lot of good recipes for methi that I will write about later but for now let me share parathas using methi leaves.

                                             ingredints

Ingredients
Wheat flour  1cup
Besan (Chickpea flour)   2 table spoon
Methi leaves finely chopped   1/4 cup
Oil   1/4 cup
Red chilli powder  1/2 teaspoon
Cumin seeds 1 teaspoon
Saunf or Fennel seeds 1 teaspoon
A pinch of hing
Salt to taste
STUFFING FOR PARATHAS:
In a pan, on a medium heat flame, pour a tablespoon of oil and add hing, jeera and saunf when the oil is hot.   Immediately add besan and stir Besan until it becomes golden brown. Add chilli powder and salt and methi leaves. Stir and switch off the flame.The moisture from the methi leaves will be absorbed by the besan and it will turn into a mass which can be stuffed inside the parathas. Divide this mass into six balls .

Ready to start rolling parthas

stuffing should be placed after rolling the dough a bit

Knead the flour.  Make ball of dough and roll until it is of 3"  diameter and place the stuffing on the center.Now close it to cover the stuffing with dough to make a ball.
     

                                         ball ready to roll


 Roll again till it is of 7" diameter.
Shallow fry it on a tawa and serve hot with tomato sauce or dhania chutney and yogurt. 

   
                                          shallow frying
The aroma of this dish is so strong that you are bound to have uninvited guests - most likely your neighbours!
Tips :-  
Wash methi leaves thoroughly in advance and drain before chopping  to avoid the stuffing from becoming too soggy.  Try to buy methi with small leaves as these are more aromatic than the larger leaves.