Methi Parathas (watch video) are flavorful Indian flatbread made with whole wheat flour, methi (fenugreek leaves) and spices. Adding avocado to the recipe, makes the parathas really soft as well as incorporates the goodness of avocados. These parathas can be made ahead of time and eaten cold along with pickles or yoghurt thereby making them a great carry along food for picnics, hikes and travel.
These parathas are suitable for vegetarians and vegans. Also fenugreek has a bunch of impressive health benefits (you can google); I will stick to the paratha making and instructions!
Ingredients:
- Whole wheat flour-3 cups
- Methi leaves-2 cups
- Ripe Avocado-1
- Oil-1 tablespoon plus some for brushing on paratha
- White sesame seeds-1 tablespoon
- Finely chopped Garlic-4 pods
- Asafetida- 1 pinch
- Turmeric powder-1 teaspoon
- Chilli powder-1 teaspoon
- Coriander- cumin powder- 2 teaspoons
- Salt as per taste
How I make this paratha:
I will not say making this paratha is easy because it takes a bit of time and toil. But, it is so delicious as well as kid friendly, that it is totally worth the effort, not to mention the health benefits..
The fenugreek leaves need to be separated one by one. If the stalks are added, they will make the paratha bitter; Tender ones are fine though! After separating the leaves wash them thoroughly to ensure there is no dirt on them. After washing, let all the water drain in a colander and then pat dry with paper towels. Chop the leaves finely after drying.
Add oil in a pan and add the sesame seeds and garlic and sauté. Once they are slightly golden, add the fenugreek leaves and the spices and stir. Some people don’t add garlic because of religious reasons and some others because of dietary concerns such as acid reflux. So adding garlic is definitely optional and you can totally skip it if you wish so. Also, you can reduce the chilly powder to reduce the spice level or use kashmiri chilly powder which is generally less spicy.
Turn of the stove when the leaves have wilted and blended with the spices.
Next, in a mixing bowl, add the methi mixture to avocado and whole wheat flour. Add little water as required and knead into a firm but pliable dough. Traditionally yoghurt is added while kneading the dough to make it soft, but the avocado here does the trick. Also adding avocado reduces the need for adding lot of liquid to make the dough. Let the dough rest for at least 20 minutes.
Now, divide the dough into equal size portions and then roll them into parathas using a rolling pin. Try to spread it and roll them as flat and thin as possible. You can roll it into a triangle or square also.
Cook the paratha on a pan or griddle flipping both sides intermittently and brushing a little oil or ghee on both sides.
The paratha will be done once both sides are cooked and slightly brown.
Enjoy with pickle, yoghurt or ketchup. Some people like to have it with chutney or raita
Here is the printable version with the ingredient list and step wise directions.
Avocado Methi Paratha
Ingredients
- • Whole wheat flour-3 cups
- • Methi leaves-2 cups
- • Ripe Avocado-1
- • Oil-1 tablespoon plus some for brushing on paratha
- • White sesame seeds-1 tablespoon
- • Finely chopped Garlic-4 pods
- • Asafetida- 1 pinch
- • Turmeric powder-1 teaspoon
- • Chilli powder-1 teaspoon
- • Coriander- cumin powder- 2 teaspoons
- • Salt as per taste
Directions
- Step 1 1. Separate the fenugreek leaves one by one. Then wash, drain water, pat dry and chop them
- Step 2 2. Heat oil in a pan and add the white sesame seeds and garlic and sauté.
- Step 3 3. Once they are slightly golden, add the fenugreek leaves.
- Step 4 4. Add the asafetida, turmeric powder, chilli powder, coriander cumin powder and salt and stir the mixture.
- Step 5 5. Turn of the stove when the leaves have wilted and blended with the spices. Let it cool.
- Step 6 6. Next, in a mixing bowl, add the methi mixture to avocado and whole wheat flour. Add little water as required and knead into a firm but pliable dough.
- Step 7 7. Let the dough rest for at least 20 minutes.
- Step 8 8. Now, divide the dough into equal size portions and then roll them into parathas using a rolling pin. Try to spread it and roll them as flat and thin as possible. You can roll it into a triangle or square also.
- Step 9 9. Cook the paratha on a pan or griddle flipping both sides intermittently and brushing a little oil or ghee on both sides.
- Step 10 10. The paratha will be done once both sides are cooked and slightly brown.
