Methi Lahsun Paratha |Fenugreek Garlic Flatbread

Methi Lahsun Paratha (Fenugreek Garlic Flatbread)

Prep time:15 mins
Cooking Time:15 mins
Total Time:30 mins
Servings:4

Methi Lahsun Paratha Fenugreek Garlic Flatbread is an ideal breakfast or meal time food during winters when lush green herbs are in abundance. These parathas are packed with flavours and nutrition. One gets  easily drawn to the kitchen when these aromatic parathas are being prepared. When fresh methi is not in season dried kasoori methi can be used. too. Enjoy these aramotic parathas with curd, pickle, papad or just have them like that. The methi and garlic blend is a great one. For those who do not eat garlic, you can omit garlic. 

Video Recipe:

Ingredients:

• 2 cups wheat flour
• 1 bunch fenugreek (methi leaves) cleaned, rinsed and  chopped
• 1/4 cup coriander leaves finely chopped
• 1/4 cup finely chopped spring onions
• 7-8 finely chopped garlic cloves or 2-3 stalks of fresh green  garlic 
• 2-3 green chillies finely chopped
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon carom seeds (ajwain)
• 1/2 teaspoon nigella seeds
• a pinch of asafoetida (hing)
• salt to taste
• 1/4 cup curd
• Water to knead dough
• 1.5 teaspoon oil for shortening and more for shallow frying parathas

Method:

1. Take wheat in a wide vessel. Add chopped methi leaves, coriander leaves, spring onions, green chillies, ginger garlic , green chillies.
   
   
   
   
2. Also add the remaining spices - turmeric powder, asafoetida, salt, carom seeds, curd , 1.5 teaspoon oil. Mix
   
3. Add curd and mix 
   
4. Mix and knead adding water as required to make a smooth dough. 
   
5. Keep the dough covered for 10 minutes
6. Divide the dough into  balls of even size.
   
7. To make parathas, roll each ball of dough half, smear with oil or ghee. Fold  and roll out completely. Repeat likewise for all parathas.
   
   
   
   
   
   
   
   
   
   
   
   
   
8. Warm a skillet and shallow fry each paratha with a drizzle of oil or ghee. A bit of patience is required to shallow fry the parathas on medium heat.repeat likewise for all the parathas.
   
   
   
   
   
   
   
   
   
   
   
   
   
9. Keep these parathas in a casserole or serve them hot; from flame to plate.
10. If health permits, help yourself to some more ghee or butter while serving.
11. Have them hot with curd, lassi, pickle or even a cup of tea. They  taste incredible and unbeatable! 

Tips:

1. If garlic is too pungent or strong , then use less quantity.
2. When fresh methi (fenugreek)leaves are  not in season  you may use dried methi or kasuri methi as alternatives. But the taste with fresh leaves is supreme. 

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