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
Enjoy hot with fresh yogurt, pickles and fruit jam (YES, It’s the best!!)
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