Stuffed Fenugreek Leaves (Methi) Paratha

Hi.

Fenugreek is one of the most healthy green vegetable. Kids avoid eating it for it’s bitter taste. Gladly my kids never make fuss while eating it still I keep making new things with this vegetable to introduce it in our diet in various ways …to break the monotony.

The leaves of Fenugreek has many health benefits. It helps prevent and cure arthritis, asthma, bronchitis, skin problems and digestion related problem. I read another interesting fact that it helps in breast enlargement and also helps lactating mothers in milk secretion. In addition it helps prevent breast cancer and control PMS.

Normally while making Methi paratha the leaves are chopped and mixed in flour and the dough made. Here in this paratha more amount of methi can be incorporated in  the diet..This Paratha which I make with Methi is an excellent way to hide the methi in a very tasty way. While making this paratha one thing that has to be taken care is that the subzi of methi which needs to be stuffed should not be too dry but at the same time not to wet too. The paratha is spicy and has delectable flavour. It tastes best with curds and obviously some butter. The subzi in itself can be used as a side dish with regular roti.

Ingredients

A bunch of fenugreek chopped

2 onions chopped

3 tsp g&g paste

7 spoons gram flour/besan

2 tsp red chili pwd

2 tsp coriander pwd

2 tsp cumin pwd

3 tsp amchoor/ dry mango pwd

1/2 tsp turmeric

1/2 tsp garam masala

salt to taste

oil for cooking and shallow frying

regular wheat dough

Method

Heat oil and add onions, saute. Tip in the g&g paste and saute again till the raw smell disappears. Now add all spices and salt and saute again for a minute.

Put the chopped vegetable and cook. The leaves will wilt and release water. When 3/4 cooked add the gram flour gradually and keep mixing continuously. Keep scraping the bottom of the pan to prevent scorching. Cook till done and then cook further to make it slightly dry. Check the consistency in the pics.

Take a large lemon size dough. Spread it using fingers or roll it. Then take about double the volume of the stuffing and stuff it in the dough. Roll it to about 8-10 inch size.

Heat a griddle and then lightly roast the paratha on either side and then shallow fry using a little oil. A well rolled paratha puffs nicely on the griddle. See pics..

This Paratha is good for lunch box. It can be served for break fast or even for lunch. I had packed these for my children's lunch boxes and they thoroughly enjoyed it.
Sending this to my event the COMBO EVENT.
Also sending it to RV and Sudeshna’s Food for 7 stages of life – Tiffin Box

Yasmeen’s Bitter Better Foods and Think Spice- Think Amchoor at taste buds by Bhagyashree and is the brain child of Sunita
To EFM Paratha & Gravies hosted by Srilekha.