Fresh Fenugreek Paratha (Methi or Vendhaya Keerai Roti) is a tasty flatbread from Gujarat region. The roti dough is prepared using wheat flour and methi leaves, and spices. I have often wondered how methi leaves got this strange universal name ‘fenugreek’.
I recently read that the word “fenugreek” originates from the Latin language which means ‘Greek hay’. The reason behind this is that these leaves were earlier used as food for animals.
The health benefits of these leaves are far too many and is highly recommended by dieticians.
Yesterday, while heading back from office, saw a grocer selling fresh greens, and I loved the fresh heaps and heaps of fenugreek stacked on the cart.
Okay, tomorrow’s lunch decided……
Methi Parathas are made very often in our house, but most often I use the dried fenugreek leaves when I do not get the fresh ones. The dried form, called ‘Kasoori Methi’ is widely available everywhere.
But, nothing like the fresh leaves, the methi parathas are much more flavorful this way.
Methi Parathas make a good breakfast. Just mix some roasted cumin powder and salt in beaten curd and serve with the parathas.
If serving this for lunch, you may serve this along with some sabzi. Also good to pack into a lunchbox.