Methi Paranthe

Methi (Fenugreek), is one of my favorite vegetables… I love Methi Paranthas…

Being from Mussoorie, a cold place, we used to eat a lot of methi… Methi paranthas, almost everyday for breakfast… I may not be introduced to cooking when was young but was definitely introduced to chopping… I used to love chop vegetables, but really fine… So methi was something my mother used to clean only when I was around, so that I can chop it finely for her…

I became famous in Mussoorie for chopping Methi.. 🙂 Yeah seriously no kidding.. 🙂 One of my neighbours got 3-4 bunches of Methi (those huge bunches) and my mom said that Sheelu will chop them for you… Next day she comes says that her son really liked the aaloo methi she prepared… Only then I came to know that, it makes a huge difference in the taste of the food, by the way you chop your veggies.. 🙂 It was a proud moment for me.. and I still religiously follow the same way of chopping.. 🙂

Methi Paranthe

Preparation Time:- 1/2 hr |  Cooking Time:– 5 mins per parantha |  Serves:- 5-6 paranthas

INGREDIENTS:

  • 2 cups whole Wheat Flour (Gehun ka aata)
  • 4 cups Fresh Fenugreek Leaves (Methi)
  • Salt to taste
  • 1/2 tea spoon Red Chilli Powder (Lal Mirch powder)
  • Ghee/oil to fry the parantha (I prefer ghee :))

PREPARATION:

Clean the Methi and chop it finely. Wash the chopped leaves properly. There can be lots of soil in the methi, so make sure to wash it thoroughly.

Chopped

Take the flour in a big pan, add salt and chilly powder to it. Add the washed methi to it. Now knead in a tight dough using minimum water. Methi can leave some water so make sure that you don’t use too much of water, while kneading.

Cover the dough and leave it for around 15 minutes.

The Dough

Now take some dough and after rubbing it with some dry flour, start making a parantha using a rolling pin. The dough can be realy sticky, so you can refrigerate it for 15 mins.

After rubbing with some dry flour, start rolling the parantha evenly. You need to roll like a normal parantha.

Heat the tawa (non-stick can be used) and place the parantha on it. (Don’t use any oil yet.)

Once some blisters start appearing on the showing end then turn over the parantha. Now apply some ghee evenly on the showing end. Turn over the parantha, and apply some ghee on this end as well.

Start pressing the parantha using a flat spatula in order to cook properly. Once the parantha starts becoming crispy simmer the stove and dig in the spatula at several places on the parantha. This helps the parantha to get cooked from between also as the ghee seeps in.

Cook properly from both the sides by turning over at regular periods.

SERVING:
  • Serve hot with Green Dhaniya chutney (Coriander Leaves Chutney) or tomato ketchup.
  • Try it at tea time/breakfast with a hot cup of tea and Amul Butter or Homemade white butter.
  • Try it for dinner with curd.

Served

Onion Paranthe

This is my third post only for Paranthas… You guys must have guessed by now that I am a big fan of paranthas… It is because as a child, paranthas was the only thing we used to have for breakfast… So paranthas, may it be aaloo, gobhi, onion, daal… any stuffing… was something that I used to have everyday till I was an adult..:) But I still love them so much… and can eat them everyday..:)

Usually I just stuff the parantha with finely chopped onions but yesterday thought of doing it differently so just fried the onions a bit… and what wonders that change did to my paranthas..:) You got to try it to know..:)

Onion Parantha

Preparation Time:- 10 mins |  Cooking Time:– 5 mins per parantha |  Serves:- 5-6 paranthas

INGREDIENTS:

  • 2 cups whole Wheat Flour dough(Gehun ka aata guna hua)
  • 4 medium Onions finely chopped
  • Salt to taste
  • 1/2 tea spoon Red Chilli Powder (Lal Mirch powder)
  • 1/2 tea spoon Turmeric Powder (Haldi Powder)
  • 2 table spoon fresh coriander leaves finely chopped (Dhaniya patti)
  • 1 green chilly finely chopped (Hari Mirch) (optional)
  • Ghee/oil to fry the parantha (I prefer ghee :))
  • 2 tea spoon Ghee/oil

PREPARATION:

Heat 2 tea spoon of oil in a pan and add the onions to it. Allow the onions to fry till they are translucent.

Mix in the salt, turmeric powder and chilly powder, also the green chillies if using. Fry for 1 min. Remove from the stove and add the chopped coriander. Mix well. The filling is ready. Allow it to cool down so that it can be handled.

Once cooled down, we head on to make paranthas. Take some dough and after rubbing it with some dry flour, start making a chapati using a rolling pin. Once it becomes the size of a mini chapati, stop and take a big spoonful of the filling and place it in between.

Press the filling gently to remove air gaps and start folding the chapati inwards to seal the filling completely. Once done flatten it a bit by pressing it between the hand palms. (Don’t press too  much since the filling may come out)

After rubbing with some dry flour, start rolling the parantha evenly.

Heat the tawa (non-stick can be used) and place the parantha on it. (Don’t use any oil yet.)

Once some blisters start appearing on the showing end then turn over the parantha. Now apply some ghee evenly on the showing end.Turn over the parantha, and apply some ghee on this end as well.

Start pressing the parantha using a flat spatula in order to cook properly. Once the parantha starts becoming crispy simmer the stove and dig in the spatula at several places on the parantha. This helps the parantha to get cooked from between also as the ghee seeps in.

Cook properly from both the sides by turning over at regular periods.

SERVING:
  • Serve hot with Green Dhaniya chutney (Coriander Leaves Chutney) or tomato ketchup.
  • Try it at tea time/breakfast with a hot cup of tea and Amul Butter or Homemade white butter.
  • Try it for lunch or dinner with curd.

Stuff it up.. Egg Plant

Last entire week I was not able to cook as was not at home.. So when we got home this weekend my husband says.. Sheelu cook something nice.. So we went out to buy some veggies, but since it was already late so all I got was the baby brinjals (egg plant).. So decided to stuff em up for a change..:)

Stuffed Egg Plants

Preparation Time:- 20 mins |  Cooking Time:– 20 mins |  Serves:- 2-3 people

INGREDIENTS:

  • 6 small baby Egg Plants/Brinjal (Baingan) washed properly
  • 3 medium Onion finely chopped
  • 1 table spoon ginger garlic paste
  • 1 table spoon Mustard oil (Sarson ka tel)
  • salt to taste
  • 1/2 tea spoon Turmeric powder (Haldi Powder)
  • 1/4 tea spoon red chilli powder (Lal Mirch powder)
  • 2 tea spoon Coriander Powder (Dhania powder)
  • 1 tea spoon Cumin powder (Jeera powder)
  • 1 and 1/2 tea spoon garam masala
  • 1 tea spoon Sour mango powder (Amchoor Powder)
  • 1 tea spoon Chaat masala
  • 1/2 tea spoon Black Salt (Kala Namak)
  • 1 table spoon Tamarind pulp (Imli ka ras)
  • 2 tea spoon Fennel Seeds (Saunf)
  • 1/2 tea spoon Carom seeds (Ajwain)
  • 1 table spoon Refined Oil
  • 1/4 cup fresh Coriander leaves finely chopped (For Garnish)
  • 1 medium Potato chopped as cubes (optional)

PREPARATION:

Roast the Fennel Seeds and Carom seeds till they turn brownish. Keep it aside.

Heat the mustard oil  in a pan and add the chopped onions. Fry them till they turn translucent. Simmer the gas and now add ginger garlic paste and all the masalas, salt, turmeric powder, red chilli powder, Coriander Powder, Cumin powder, garam masala, chaat masala, Sour mango powder, Tamarind pulp, and roasted fennel and carom seeds.

Mix the masalas properly and switch the stove off. The filling is now ready.

Take the washed egg plants and slit them keeping them joined at the stem. Apply the cuts to make four halves (The egg plant should remain joined at the stem).

Now take some filling and using your hands start stuffing the same in the slits made. Press the stuffing nicely so that it does not come out.

Repeat for all the egg plants.

Ready to get cooked

Ready to get cooked

Now heat the refined oil in a non stick pan, and gently place the stuffed egg plants in it. Do not stack the egg plants because they get difficult to cook. If you want some nice flavored potatoes then add the chopped potatoes also to the pan.

Sprinkle the black salt on the egg plants. Now sprinkle very few drops of water to generate steam and put a tight lid on the pan.

Allow the egg plants to cook for around 5 mins and then using tongs rotate all the egg plants slowly, to cook from other side. After around 10 mins of cooking add the filling, if any remaining.

Cook with the lid closed for another 10 mins, till the brinjals and potatoes become soft.

Garnish with fresh finely chopped coriander leaves.
SERVING:
  • This goes well with hot chapatis/paranthas and curd.

Ready to eat..

Tasty Cooking..!!

Sending this recipe to I’m well Stuffed Event..!

Also sending it to Virtual Birthday Party Event..!!

All time favorite: Aaloo ke Paranthe

Even as I write this blog I am able to smell the nice ghee smell while cooking an aaloo parantha from my mom’s kitchen… Have always loved the paranthas may it be for breakfast or lunch or dinner…but is usually an all time favorite breakfast dish for me… I always try to replicate my mom’s paranthas and after 3 years now have finally come close..:)

Aaloo Parantha

Preparation Time:- 10 mins |  Cooking Time:– 5 mins per parantha |  Serves:- 5-6 paranthas

INGREDIENTS:

  • 2 cups whole Wheat Flour dough(Gehun ka aata guna hua)
  • 4 medium sized potatoes boiled and peeled
  • 1 medium Onion finely chopped
  • Salt to taste
  • 1/2 tea spoon Red Chilli Powder (Lal Mirch powder)
  • 1 tea spoon Chaat Masala
  • 1 tea spoon Garam Masala
  • 1/2 tea spoon Coriander Powder (Dhaniya Powder)
  • 1 tea spoon Dry Mango Powder (Amchoor Powder)
  • 1/2 cup fresh coriander leaves finely chopped (Dhaniya patti)
  • 1 green chilly finely chopped (Hari Mirch) (optional)
  • Ghee/oil to fry the parantha (I prefer ghee :))

PREPARATION:

Grate the boiled and peeled potatoes. Add the chopped onions, green chillies and coriander leaves to it.

Add the masalas salt, coriander powder, red chilly powder, chaat masala, garam masala & dry mango powder to it. Mix properly. I usually mix the masala’s with hand so that it gets mixed and also the potatoes gets mashed evenly.

Filling

The Filling..!!

Take some dough and after rubbing it with some dry flour, start making a chapati using a rolling pin. Once it becomes the size of a mini chapati, stop and take a big spoonful of the masala and place it in between.

Press the masala gently to remove air gaps and start folding the chapati inwards to seal the masala completely. Once done flaten it a bit by pressing it between the hand palms. (Don’t press too  much since the masala may come out)

Press the masala

Fold the masala in

Fold the masala inside..!!

After rubbing with some dry flour, start rolling the parantha evenly.

Heat the tawa (non-stick can be used) and place the parantha on it. (Don’t use any oil yet.)

Once some blisters start appearing on the showing end then turn over the parantha. Now apply some ghee evenly on the showing end.Turn over the parantha, and apply some ghee on this end as well.

Start pressing the parantha using a flat spatula in order to cook properly. Once the parantha starts becoming crispy simmer the stove and dig in the spatula at several places on the parantha. This helps the parantha to get cooked from between also as the ghee seeps in.

Dig in

Dig the spatula in..to cook properly..!!

Cook properly from both the sides by turning over at regular periods.

SERVING:
  • Serve hot with Green Dhaniya chutney (Coriander Leaves Chutney) or tomato ketchp.
  • Try it at tea time/breakfast with a hot cup of tea and Amul Butter or Homemade white butter.

Ready

  • Try it for lunch or dinner with curd.

Tasty Cooking..!!

Sending this recipe to:

Favorite recipes Event: Breakfast Recipes

and also to I’m well Stuffed Event