Make a spiced stuffing like you do for aloo paratha or gobi paratha and make methi parathas the same way. 2. Chop up the leaves and add them to the dough while making the dough and make parathas as normal.
I decided to go midway between the two options. Check out all methi recipes on Edible Garden. Methi Paratha Recipe Makes: ~20 parathas
Ingredients: 4 cups packed fresh methi / fenugreek leaves, cleaned and chopped fine 2 green chillies, chopped fine 1″ piece ginger, grated 1/2 tsp powdered jeera / cumin seeds 1 tsp oil Salt to taste For the dough 5 cups atta / wheat flour Water as needed Ghee or butter
How to Make Methi Paratha:
Heat the oil and add the jeera. After about 5 seconds, add the ginger, methi leaves, green chillies and some salt. Stir until the leaves start to wilt and get lightly toasted. Don’t cook it for more than 7 mins. Let this mixture cool.
Add the spiced methi mixture to the atta, more salt if needed and enough water to make a soft, pliable dough. Divide into 6 equal-sized balls. Roll out each and cook on a tawa or griddle until both sides are golden brown.
After removing from fire, pat ghee or butter on both side and keep covered to maintain softness.
Serve methi paratha warm with mango pickle and plain curds.
