Paratha is an unleavened traditional flatbread. Here the parathas are made with fresh samudra methi leaves.As the name suggests Samudra Methi are fenugreek leaves grown near the sea on sandy tracks and these leaves are very tender as compared to the regular fenugreek leaves. The roots of these leaves are also very tender and can be used for cooking too. These leaves need a lot of rinsing though as it has a lot of sand in it, but considering its health benefits and nutritional values, it’s worth the effort taken.
- 11/2 cups wheat flour + for dusting
- 1/8 th cup jowar/ sorghum flour
- 3/4th cup samudra methi leaves rinsed well till all the sand particles are removed and water runs clear
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- 11/2 to 2 tsp red chilli powder (adjust to taste)
- 1/8 tsp turmeric powder
- 3 tsp oil while kneading the dough + 1 tsp oil to apply after kneading the dough + oil to cook the paranthas
- Salt to taste
- Warm water to knead the dough
- In a mixing bowl add the flours, methi leaves, spices, salt, oil. Knead iinto a smooth pliable dough using enough water. Smoothen the dough applying a tsp of oil.
- Cover with a damp cloth and set aside for half an hour. Divide the dough into equal portions , dust a little flour on the rolling board and roll the parathas. Cook parathas on a hot griddle/tawa brushing a little oil on both sides till light golden brown spots appear.
- Serve hot with mint chutney, white butter, raita, pickle or any curry of your choice.
Variation to the recipe:
- Methi parathas is a versatile recipe. You can add spices to suit your palate. Example : Instead of coriander cumin powder you can add ginger green chilli paste as per choice. This variation also tastes good.
- I have used warm water to knead the dough as I have added sorghum flour also. Millet flours lack gluten and its binding effect is increased when hot water is used to knead it. Here whole wheat flour is used in maximum quantity so I have used warm water to knead the dough.
- The dough should be kneaded well to make soft flatbreads. Unleavened flatbreads should be kept aside to rest for atleast half an hour for softer and fluffier flatbreads.
- Flatbreads made with flours other than whole wheat flour come out thicker and take a longer time to cook. They should be cooked on low heat whereas flatbreads made with wholewheat flour should be cooked on medium heat.
Mint Chutney :
- 20 leaves of mint ( pudina)
- 4 sprigs of coriander leaves
- 2 to 3 green chillies ( as per choice)
- Salt to taste
- 10 tbsp Thick Curds
- Blend mint leaves, coriander leaves, chillies and salt to a smooth paste. Add the curds and blend well. Mint chutney is ready to be served.