Microgreen Methi Parathas are Indian flatbreads. They are a great combination of taste and health.  It is a wholesome breakfast recipe which can also be a part of your lunch and dinner staples.  Paired with delicious chutneys, raita or pickles it becomes a power-packed delicious meal loaded with nutrients.

 

It is my personal favourite. It can be yours too in the category of top winter-breakfast recipes.

 

The chothi methi or the fenugreek microgreens are so fresh and tender that they have a nice crispy bite to them.  A rough chopping of these leaves is good enough to add them to this paratha recipe.  Surprisingly, these leaves are not bitter.  It is a good idea to use them immediately after a thorough rinse.  Keeping them too long can make them wilt.

 

What are the benefits of Methi / Fenugreek Microgreens ?

Methi or fenugreek is known as a superfood.
The Fenugreek microgreens are an excellent source of iron, magnesium, potassium and the addition of white sesame seeds  gives the dish a good dosage of calcium as well.

 

Methi microgreen leaves Chhoti Methi

 

How to wash these delicate microgreen leaves ?

The most important step of this recipe is to wash the fenugreek / methi microgreens thoroughly under running water atleast thrice. Do the washing gently because they are tender.   Then leave the washed microgreens in bowl full of water untouched for 10 – 15 minutes.  This ensures the residue of the soil if any is left after washing the leaves,  settles to the bottom of the bowl.  Then without disturbing the water gently remove the leaves and keep to drain in a colander.  Once you find the water is clear only then use the fenugreek leaves for your recipes.

 

These Microgreens Methi Parathas are made with wholewheat flour alongwith some chickpea flour flavoured with spices and a generous sprinkling of white sesame seeds.

Serve them piping hot with some desi ghee and chutney.

 

Microgreen Methi Parathas / Green Fenugreek Parathas

Calorie per paratha : 180 calories

 

Ingredients :

• 2 cups wholewheat flour
• 1/2 cup besan or chickpea flour
• 2 cups microgreen methi / fenugreek leaves  roughly chopped
• 4 to 5 green chillies, (or as per taste)
• ¼ tsp ajwain (carrom seeds)
• 1 tsp haldi (turmeric powder)
• 1 tbsp white sesame seeds
• 1 tsp jeera (cumin seeds)
• 1 finely chopped red onion
• ½ teaspoon red chilli powder
• 1 tablespoon oil
• Salt to taste
• Water to knead the dough, as needed
• Additional flour for dusting while rolling the parathas
• Desi ghee or oil for cooking the parathas

 

Method :

KNEAD DOUGH FOR MICROGREEN METHI PARATHAS

• Add all the dry ingredients in a large bowl. To it add the 1 tbsp oil. Mix well.
• Gradually add water and bind the dough into a soft dough. Apply a teaspoon of oil, cover and let the dough rest for 15-20 minutes.

ROLL MICROGREEN METHI PARATHAS

• Knead the dough again for a minute. Divide the dough into equal portions, and shape it into balls. Keep it aside.
• Take a ball, dust it with some flour. Place the ball on a rolling surface, with the help of a rolling pin, roll the ball into 5-6 inch circle.

COOK MICROGREEN METHI PARATHAS

• Heat the Tawa / Griddle. Place the rolled parathas on it and cook over medium heat until lightly browned.
• Drizzle some Ghee / oil as needed and cook on both the sides. Gently press the parathas with a spatula for even cooking.
• Place the parathas in a food warmer lined with a paper towel or a tea towel.
• Repeat process with the remaining parathas.

 

Handy Tips :

1. The most important step in this recipe. I can’t stress this enough is the washing of the methi / fenugreek microgreens throroughly multiple times, till you see that the water is clear.  Else you will ruin the taste of the parathas. Also once washed you need to immediately use the microgreens in the recipe.  Once I had left them overnight and they got wilted.

2. I keep the quantity of the microgreens more than the flour. That way the parathas turn out healthier. You can suit yourself.
3. For that nice golden brown slightly crispy texture, cook the parathas on medium flame and press with spatula Drizzle a little oil or ghee while cooking.
4. If you are on a diet. You could also cook the parathas without any oil, later while serving you can add ½ tsp of desi ghee.
5. In summers you can serve these Microgreen Methi Parathas with curd. But in winters pickles or chutneys are a good accompaniment.