Methi parathas bring back cosy winter memories when my mother used to make them for us as kids.
What is Methi?
Methi, known as Fenugreek in English is a crop mainly grown in the Indian subcontinent. Fenugreek is used as a herb (dried or fresh leaves), spice (seeds), and vegetable (fresh leaves, sprouts, and microgreens). Fresh leaves are harvested in winters and that’s why methi parathas (fenugreek flatbread) and aloo methi sabzi (potato- fenugreek) are popular winter dishes in India.
Where to find Methi (Fenugreek) in Germany?
Since it is neither grown, nor popular in Germany, fenugreek is not easily available at the standard grocery stores here. I recently found out that Jamoona has started stocking fresh items. I was so happy to see fresh methi in stock and ordered it.
Ingredients at a glance
- Fresh Methi (Fenugreek): It’s one of the main ingredient of this recipe. Apart from Jamoona, you could also sometimes find it at Indian stores and rarely at some Turkish stores as well.
- Whole Wheat Flour: You could use regular atta that you find at Indian stores or you could also use vollkorn Weizenmehl from standard German grocery stores. Both work equally well for the recipe.
- Turmeric powder: I add it mainly for the color, which makes the paratha really beautiful looking. You can find turmeric powder (kurkuma pulver) at many standard German grocery stores apart from Indian stores (and Jamoona) as well. However, you may skip it also.
- Cumin seeds: I like the biting into a piece of cumin every now and then in my parathas. They are available as ‘kruezkümmel’ at well stocked grocery stores in Germany. You can also find it for reasonable prices at Indian stores and at Jamoona.
- Green chili: You can use a variety (mild or spicy) of green chili that is preferable for you. You may skip it as well.
- Garlic: No specific mentions here. Any standard garlic will do.
- Olive oil: I use olive oil to keep these parathas on the healthier side. But you could also use ghee as its traditionally used.
- Salt: I use pink Himalayan salt for my recipe. Any other regular salt will do as well.
Mummy’s Methi Parathas
- Rolling Pin
- Heavy bottomed skillet
- 1 bunch (130 grams) fresh fenugreek (methi)
- 1-2 green chilies
- 1 clove garlic (substitute: ½ tsp garlic paste)
- 2 cups (250 grams) whole wheat flour (atta)
- ¼ tsp turmeric powder
- ½ tsp cumin seeds
- 1 tsp salt
- 1 Tbsp olive oil
- 180 ml water
- Separate the methi leaves from stems. Discard the stems and thoroughly wash the leaves to remove any impurities. Then finely chop them. Finely chop the green chili and garlic as well.
- In a big bowl add the flour, chopped methi, green chili and garlic, turmeric powder, cumin seeds, 1 Tbsp olive oil and salt. Mix with hand to bring the ingredients together.
- Gradually add water, a tablespoon or two at a time and combine into the flour mixture. Once a ball is formed start kneading with fists. Knead for 3-4 minutes until smooth. Then cover and keep to rest for 15-20 minutes.
- After the dough has been rested, take a tennis ball sized dough portion and roll between your palms to make a smooth ball.
- Coat all over with dry flour and roll out using a rolling pin. Roll until evenly thin on all sides. Sprinkle some dry flour to assist with rolling.
- Put a heavy based skillet on heat and let it heat up on medium high. Once hot, place the rolled paratha onto it and wait for 1-2 minutes.
- Once you see small bubbles appearing on the surface, flip sides. Add a teaspoon of oil on the top and spread all over the paratha using the back of a spatula.
- Flip again and repeat on the other side as well. Gently press and rotate the paratha to cook it evenly on both sides. Once the paratha develops small brown spots all over, it’s cooked.
- Keep warm and serve with achaar (Indian pickle) and daal (lentils). Guten Appetit!