Methi (fenugreeek) leaves are one of my favorite greens. Dry methi leaves or kasoori methi makes any simple dish special and similarly fresh methi can be used to make numerous dishes. With fresh leaves being available this time of the year I try to enjoy them in a variety of different ways. I recently made methi muthia, pakoras and methi paneer. So I will be posting some more methi recipes soon.
Here is a simple methi and sesame seeds paratha recipe. It is great for breakfast and even a day old tastes equally good. Simple potato vegetable or just a pickle like sweet lime is good for me with this paratha.
2 cups whole wheat flour (aata)
1 cup besan
2 cups fenugreek leaves (washed and picked from the stems)
2 tsp cumin seeds
1 tsp asafoetida
2 tsp turmeric powder
2 tsp red chili powder
1 tbsp salt
3 tbsp ginger/garlic/green chili paste
2 tbsp brown sugar or jaggery powder
1/2 cup sesame seeds
1 cup yogurt (or use as much as needed to knead the dough)
Oil for making the parathas
Wash and trim the methi leaves. Mix the whole wheat flour and besan. Give a rough chop to the methi leaves and mix it with the flour along with the rest of the ingredients. Make a dough using yogurt. Take sesame seeds in a plate. Make small balls with the dough and press each ball in sesame seeds, dust with dry flour and roll it to make parathas. Cook on the parathas on tava on both sides with little oil till done.