Usually fenugreek is known to have a bitter-ish taste. These parathas however aren’t. For this recipe, I don’t use the baby fenugreek leaves but the larger ones. Another thing to keep in mind, is that when you are cleaning the sprigs of fenugreek leaves, make sure you pick only the leaves and not the stalk, no matter how tender you may find the stalk to be.
You might want to allow a couple of extra parathas per person as these are not as heavy as the Aloo Parathas are and they are very more-ish. I added a couple of hot green chillies. You can either deseed them to cut down the heat or simply cut down the amount of chillies if you are not used to spice. Also, if you are calorie conscious, you can leave out the ghee and these parathas will still be tasty.
Methi Parathas
(Makes 12-15)
2 cups whole wheat flour
1 medium sized onion, finely chopped
2 green chillies, finely chopped
1 cup fenugreek leaves, chopped
1 tsp carrom seeds, rubbed between the palms of your hands to release their flavor
1 tsp salt, or to taste
1 tbsp ghee / clarified butter + extra to smear on the parathas while they’re cooking (optional)
In a large bowl, mix all the ingredients well to make sure they are well distributed.
Make a well in the centre and gradually add enough water to bind into a pliable dough.
Divide into portions the size of a golf ball and keep ready.
Roll this out to a thin disc on a floured surface.
Place this on a well heated tawa / griddle and roast for a while moving it around till light brown spots appear on one side. Turn over and cook on the other side till light brown spots appear on the other side as well.
To finish off, spoon a few drops of clarified butter on the paratha and spread. Flip over and repeat this on the other side letting it roast for a few seconds after you add the clarified butter to the side.
Serve hot with butter and a mug of hot coffee.
You can leave out the clarified butter if you want an even healthier version, but it does wonders for the taste.
Enjoy.
This recipe is linked to –
Just Another Meatless Monday
My Meatless Mondays
Meatless Mondays
Let’s Do Brunch
Not Baaad
Mangia Mondays
Herbs and Flowers in my platter- Fenugreek leaves
(http://seduceyourtastebuds.blogspot.com/p/herbs-flowers-hosting-schedule.html)
Homemade Doughnuts – Three ways
My Meatless Mondays
Mangia Mondays
The Homespun Bake Shop
Not Baaad
Made it on Monday
Aloo Parathas – Whole Wheat Flatbread with a savory potato stuffing
Aloo Parathas
For the dough –
3 cups wholewheat flour
1/2 tsp. salt
Water
Mix the flour and the salt well.
Bind with a little water at a time to form a soft pliable dough. The dough should not be sticky.
If you find the dough sticky, add some more whole wheat flour. If the dough is too dry and difficult to knead, add a little water.
Knead well, roll into a ball, cover with a damp cloth and keep aside while you make the filling.
For the filling –
3 potatoes, boiled
1-2 onions, finely chopped
1-2 green chillies, finely chopped
2 tbsp. fresh coriander leaves, finely chopped
1/4 tsp. turmeric powder
1/4 tsp. cumin powder
1/4 tsp. amchur (dry mango) powder (optional)
Salt, to taste (Make sure the mix is sufficiently salted)
Combine all the ingredients in a bowl and mix well to make sure all the ingredients are well mixed. Adjust seasoning, if needed.
Shape into balls about the size of a ping pong ball and keep aside.
To assemble –
Shape the dough into balls a little bigger than the ones made for the filling.
Roll the dough into 4″ disc on a lightly floured surface, making sure it doesn’t stick to the work area. Don’t flip the dough over while rolling.
Place the disc in the palm of your add, add a few drops of clarified butter / ghee on the side facing you and spread it out on the disc.
Place a ball of the filling in the centre and bring the sides of the dough together and press to seal the edges. Roll between your palms to form a ball again, without pressing. (The layer of dough around the filling shouldn’t be too thin or else the filling will come out and burn while roasting).
Roll this out to a disc on a floured surface. Don’t roll too thin.
Place this on a well heated tawa / griddle and roast for a while moving it around till light brown spots appear on one side. Turn over and cook on the other side till light brown spots appear on the other side as well.
To finish off, spoon a few drops of clarified butter on the paratha and spread. Flip over and repeat this on the other side letting it roast for a few seconds after you add the clarified butter to the side.
Serve hot with butter and a mug of hot coffee.
You can leave out the clarified butter if you want an even healthier version, but it does wonders for the taste.
If you have any dough or filling left over, simply refrigerate and use the next day.
You can also make a plain paratha by simply rolling out the dough, spreading with ghee, wrap, re-roll and roast it without the filling. This can be served with your favorite jam or cheese or scrambled eggs or an omelette or anything else you’d fancy.
This recipe is linked to –
Meatless Mondays @ Midnight Maniac
Mouthwatering Mondays @ A Southern Fairytale
Decidedly Healthy or Horridly Decadent
What’s Cooking Wednesday
Just Another Meatless Monday
My Meatless Monday
Pancakes for breakfast!!!
I love that with such minimal prep work and a small amount of time over the stove, you can treat yourself to some gorgeous fluffy pancakes. If you have a home-made fruit syrup to go with it, you’re in luck (I can’t wait to try it with some berries.). If not, the humble jar of honey does wonders for these pancakes.What I also like about this recipe, is that it uses a tiny bit of sugar, so its practically healthy. Whip these up for your Valentine today and rest assured they’ll love it, and love you all the more for it.
Happy Valentine’s Day Everybody!
Pancakes
(Makes 12-15)
225g all purpose flour
2 heaped tsp. baking powder
1 tsp. sugar
2 eggs
300 ml. milk
1 tbsp. melted butter
Whisk all the ingredients except the butter to form the batter. Make sure there are no lumps.
Add the melted butter and stir well to incorporate into the batter.
Lightly drizzle a griddle with oil and dollop ladle-fulls of the batter onto the pan. Once you see little bubbles popping all over the surface, flip it over and cook the other side as well.
Serve warm with honey, maple syrup, fruit syrup or anything else you fancy.
This recipe is linked to –
What’s Cooking Thursday
Decidedly Healthy or Horridly Decadent
My Meatless Monday @ My Sweet and Savory
Meatless Monday @ Midnight Maniac
Mouthwatering Mondays @ A Southern Fairytale
Recipes I Can’t Wait to Try @ At Home with Haley
and
Breakfast Club – Guest Hosted by Krithi’s Kitchen
Coconut Pancakes
Coconut Pancakes
For the Pancakes –
1 cup flour
1 egg, beaten
A pinch of salt
1 tbsp. sugar, optional
Milk
Put all the ingredients except the milk in a mixing bowl. Mix well. Add milk gradually to get the batter to the consistency ideal for making crepes. It should flow smoothly but should also be able to coat the back of a spoon.
Brush some oil on the pan.
Ladle the batter onto the pan and swirl the pan around to spread the batter. When the top of the crepe is no longer sticky, flip it over. Once this side has cooked as well, take it off the pan.
Repeat the oiling of the pan after each crepe is taken off and continue with the rest of the batter.
For the filling –
Freshly grated coconut (about 1/2 a coconut)
Grated Goa jaggery, to taste
Mix both adjusting the amount of jaggery to get the desired amount of sweetness.
To assemble the pancakes –
Once the crepes have cooled, spoon some of the filling onto the crepe and roll it up, making sure to tuck in the sides to stop the filling from falling out.
The pancakes are now ready to serve.
This recipe has been linked up with –
Decidedly Healthy or Horridly Decadent Saturday Party
Fun with Food Friday
Do stop by and check what the others have made.
