30 April, 2019
FENUGREEK LEAVES/MENTHYA SOPPU/METHI PHULKA
We all know that chopped fenugreek leaves are added to the whole wheat flour and made paratha since ages. But how about adding fenugreek leaves paste to the flour and making Phulkas! interesting isn’t it?
Yes….during this recent winter I tried making them and it is a big hit. Very gladly announcing that I have come up with a diabetic friendly dish, which is very healthy and tasty too – wow !!!!
I have explained it with step wise pics – please have a look.
If you are looking for some other recipes which uses methi broccoli -methi stuffed methi paratha , methi & guava subji , methi paneer , broccoli aloo methi paratha , sprouted methi raw mango chutney/tokku , methi paratha , methi chutney , methi peanut upma , methi mango capsicum rice , methi saaru/rasam , methi platter , methi peas lemon rice , methi sorghum ragi dosay , wheat-jowar-methi curd poori , menthya soppina utthapam/dosay , menthya soppina matawadi palya , menthya nuchhinunde , menthyada hittu
Ingredients : measuring cup used – 250 ml, makes 11 phulkas of below shown size
- Whole wheat flour – 1 cup + extra for dusting
- Fenugreek leaves/methi – 1 cup (loosely packed)
- Green chili – 1 big or 2 small
- Chopped onion – 1 small
- Salt to taste
- Water to knead the dough
PROCEDURE :
- Take whole wheat flour in a parath or bowl, add in salt and mix well
- Gather methi, onion and green chili in a mixie jar and grind it into a fine paste (you can use little water) and pour it on the wheat flour and mix well
- If the paste is itself is enough the knead the dough, then no need to add any extra water, otherwise you need to add little water and knead it into stiff, soft dough
- Pinch into portions, roll them by dusting with wheat flour, first roast on the heated tawa, then put it directly on the burner, flip and roast, remove and serve with any kind of subji
- Today served this along with Pineapple Popcorn curry
