Stuffed Methi Paratha
Usually, the methi paratha I have had earlier is chopped methi leaves directly mixed with wheat flour into the roti/paratha dough alongwith spices. My version is one I have learnt from my mom-in-law and DH. It involves preparing a methi masala. This masala is filled/stuffed into the rolled out dough like other parathas. This paratha is so yummy as compared to just mixing the raw leaves in the dough – The effort of making the filling is worth it 
. Try it for yourself …. It can also be made as puris/pooris.
. Try it for yourself …. It can also be made as puris/pooris.The masala can be prepared and stored for 8-10 days. This is useful, especially when we get methi only occasionally or want to make only a few at a time.
Ingredients:
Wheat flour: 2 cups
Oil for making parathas
For the methi masala filling:
Fenugreek (Methi) leaves: One medium sized bunch
Green Chillies: 2
Ginger: 1 cm piece
Anise seeds (Choti Saunf): ½ teaspoon
Cloves (Laung): 2
Red chilly powder: ¼ teaspoon
Coriander (dhania) powder: ¼ teaspoon
Turmeric (haldi) powder: a pinch
Chickpea flour (besan): about 2 teaspoons
Cooking oil: 1 tablespoon
Salt to taste
Wheat flour: 2 cups
Oil for making parathas
For the methi masala filling:
Fenugreek (Methi) leaves: One medium sized bunch
Green Chillies: 2
Ginger: 1 cm piece
Anise seeds (Choti Saunf): ½ teaspoon
Cloves (Laung): 2
Red chilly powder: ¼ teaspoon
Coriander (dhania) powder: ¼ teaspoon
Turmeric (haldi) powder: a pinch
Chickpea flour (besan): about 2 teaspoons
Cooking oil: 1 tablespoon
Salt to taste
Method:
- For the dough, knead the wheat flour with the required amount of water – you may use around a cup of water. Make the dough a soft pliable one. You may use warm water for better results. Cover the dough with a tissue and set aside for about 20-30 minutes.
- Sort and clean the methi leaves well. Wash thoroughly with water.
- Chop the leaves finely.
- Also, chop the green chillies and ginger finely.
- Heat a teaspoon of oil in a heavy-bottomed non-stick vessel. When well-heated, fry the chopped green chillies and ginger for a minute.
- Next, add the chopped methi leaves and sauté.
- Cover and allow the leaves to cook on low-medium heat for about 15-20 minutes till soft. The leaves cook in their water. Check every few minutes and stir.
- After about 8-10 minutes, add a little salt and mix well so that the leaves release more of their own water.
- Once the leaves are done, add the chickpea flour, spice powders, saunf, and salt to taste. Also, add the remaining 2 teaspoons of oil and mix everything well. Ensure no lumps of the powders are left and mix well with the leaves.
- Continue to roast covered with stirring at regular intervals – till the chickpea flour is cooked (about 8-10 minutes). If the mixture sticks to the bottom of the vessel, add a teaspoon of oil more.
- Turn off the heat when done and let the masala rest in the vessel and cool down. The flavors set in and the mixture doesn’t stick to the vessel. When well-cooled, crumble the masala like a chutney powder. This filling is ready – it can be stored and made into parathas whenever you want
- To make parathas, divide the dough into balls – about the size of a large lemon.
- Take a ball and roll out to a 3 inch disc. Place a spoonful of the methi masala stuffing.
- Bring the edges together to completely cover the stuffing. The edges should overlap slightly to seal the stuffing.
- Gently flatten the filled ball. Dust with flour and roll out to a flat disc of about 5-6 inches. Take care that the stuffing does not burst out – the masala has saunf that may tear the dough a little, but that’s okay – just try to roll out the parathas carefully to minimize the tears.
- Heat a tava (griddle). Roast the methi parathas on medium heat till done on both the sides. Grease the parathas with a little oil while cooking.
- Parathas are ready to be served and enjoyed
