As the winter season begins, a variety of delicious dishes start being prepared in households; in rural areas, in particular, *methi parathas* (fenugreek flatbreads) are being made frequently. These *parathas* are not only tasty but also nutritious, and they can be enjoyed for breakfast alongside tea, yogurt, pickles, or chutney. The best part is that they do not require many ingredients. Homemaker Prabha Sharma shares an easy method for making crispy and delicious *methi parathas*. To prepare them, you will need whole wheat flour, fresh fenugreek leaves, an onion, garlic, green chilies, cumin seeds, red chili powder, coriander powder, turmeric, salt, and *ghee* (clarified butter). With these ingredients, you can easily prepare these flavorful *parathas* at home.

Prabha Sharma explains that you should first wash the fenugreek leaves thoroughly in clean water to remove any dirt or dust. Next, finely chop the fenugreek, wash it once more, and drain the water. Finely chop the onion, garlic, and green chilies. Place a pan on the stove, add two spoonfuls of mustard oil (or *ghee*), and once it is hot, add the cumin seeds to temper it. Add the chopped onion, garlic, and green chilies, and sauté until they turn golden brown. Then, add the red chili powder, coriander powder, turmeric, and salt to taste, and mix well. Once the spices are cooked, add the finely chopped fenugreek and cook for about five minutes, stirring continuously.

This creates a delicious fenugreek-based stuffing for the *parathas*. In a mixing bowl, take the whole wheat flour, add half a teaspoon of salt, and incorporate the prepared fenugreek stuffing. Gradually add water to knead the mixture into a soft dough. Add two spoonfuls of *ghee* to the dough, knead it well once more, and cover it, letting it rest for five minutes. Now, divide the dough into small portions and roll them out. Apply a little ghee to each rolled-out piece, fold it, and then roll it out again into the shape of a paratha. Cook the paratha on a hot griddle (tawa), applying ghee, until both sides are well-cooked; once the paratha becomes crispy and golden brown, remove it from the griddle. Serve these hot methi (fenugreek) parathas with a chutney made of garlic, tomato, and onion, or with yogurt, pickles, or a vegetable dish. They taste even better when enjoyed on a winter morning alongside tea or buttermilk. This simple recipe is an excellent choice for preparing a delicious breakfast.

PC Social Media