Growing up in a North Indian “Punjabi” home, “Paranthas” (Griddle flatbreads) are what sweet tea is to the South here in the States. It is absolutely essential! Paranthas are nothing but Griddle flatbreads stuffed with a variety of fillings. Seasoned Vegetables, minced meats etc. The most traditional Parantha is a potato (aloo) or cauliflower (gobi). Below is my recipe for a fresh “Methi” Fenugreek parantha. I added some boiled potatoes to it to cut the bitterness of the greens out. You can also make these with Kale, Spinach, Collards etc. Enjoy!
To serve 2-3;
1 cup of fresh Fenugreek leaves
1 medium potato boiled (peeled and mashed)
2 cloves of garlic minced
1 tsp roasted cumin seed powder
1 tsp turmeric powder
1 tsp coriander powder
Salt and pepper to taste
1-1/2 cup of whole wheat flour
3/4-1 cup of luke warm water
1 tsp ghee/oil
Oil/ ghee to cook the paranthas
Fresh “Methi” Fenugreek leaves; Washed, Drained, Chopped fine
Mix Methi with boiled potato and fresh minced garlic; Mash all the ingredients well.
Add the flour, oil and water. Season with Salt and pepper and knead into dough. Use water sparingly as required. Kneading is key here to activate the gluten.
Make a hamburger patty almost and flatten it using the palm of your hands.
Roll the patty using dry flour.
Cook on a non stick griddle/skillet on both sides to a nice golden brown. (3-4 min each side) with a tsp of oil/ghee.
Enjoy hot with fresh yogurt, pickles and fruit jam (YES, It’s the best!!)
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