Methi Paratha – Whole Wheat Flatbreads with Fenugreek

The last week, I have been slower with posting things, and am slowing down with all the book events and the #masalameetsthemarket events. Some of this has indeed been due to the blog transfer project, which still is too nebulous to really describe in greater detail and some of it is taking the opportunity to slow down, refresh and recharge.

Speaking of recharging, we have just bought an electric car, something that is a mystery to most people involved, but we are learning the ropes of things. Another step toward a greener, slower world, it is amazing how much more can be done by way of conservation and smaller carbon footprints. While, I worry about reducing our carbon footprint, half the foodie world is busy celebrating at the Best of Westchester, 2014. So, what is wrong with me, rushing home to harvest and savor the joys of plucking fresh fenugreek, all to whip up fresh methi parathas. That folks is the magic of a lush summer garden, it surprises and fills you with delight every day. Can you believe we have tiny robin chicks on our grapevine?

I know, I know, but not all suburban mamas can be super hip! Some of us are even in love with dinner, as for me I really wish I stopped at dinner. I am in love with it all, the food shopping, the food porn, the food history and gosh this year, even growing the food! I am steering clear of the main gardeners food efforts, instead I am indulging myself with items like Thai Basil, Thyme which for all my proclamations of being timeless abandoned me over the super severe winter.

Among other things, I enjoyed a book event hosted by the Chutney Masala bistro, was very sorry that my mother could not enjoy it. For her sake, I hope people continue enjoying Spices and Seasons, she has been getting a lot of happiness from the book! Now, back to my flatbreads, I finally was able to pick my fenugreek and roast it too, yes! This version is very similar to the mint flatbreads or parathas that I have in the book, right alongside the now famous Zucchini and Thyme parathas. And before you ask me, let me tell you that if you do not have methi, you have to learn to work with kale. So there you have it, one more way to enjoy your kale, if you do not find fenugreek.

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Methi Paratha – Whole Wheat Flatbreads with Fenugreek

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: Makes 6 to 7 seven inch parathas

A whole wheat flatbread made with garden fresh fenugreek.

Ingredients

11/2 cups whole wheat flour (atta) plus extra for rolling
1 cup of fresh fenugreek leaves or methi (substitute with baby kale)
1 tablespoon oil plus oil for frying
1 teaspoon salt
½ teaspoon red cayenne pepper
½ teaspoon freshly ground cumin
1/2 cup water

Instructions

Place the flour in the food processor, and add in the fenugreek leaves, 1 tablespoon oil, salt, red cayenne pepper, ground cumin and pulse a few times.
Gradually add in a the water a little at a time and run the food processor, the dough should for a smooth ball.
Remove from the food processor and knead for about 2 minutes with your hand. Let it rest for about 15 minutes.
Break into 6 walnut sized balls.
Heat a cast iron skillet. Roll out the balls into rounds.
Place on the hot skillet, cook for about 1-2 minutes, the bread should change color and begin to turn pale golden green.
Add in about 1 teaspoon of oil cook for 30-40 seconds, turn and cook on the second side, with a little more oil allowing the bread to turn lightly crisp.
Remove and continue the remaining parathas the same way. Enjoy hot!
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