A Tale of 2 Tiffins

Methi Parantha, served with Butter and Curd

There was a time when Peas, Spinach and Methi were winter delights; I remember we used to wait for winters to arrive, so that we could gorge on salted-radishes, and gorgeous home-made Potato-Peas Curry, and Sarson ka Saag-Makke ki roti.. Sadly, now, rains are barely over and one can see these veggies in the market, lifeless, existing but ceasing to live. The flavor, the aroma is just missing. Any ways, I grabbed a bunch of Methi leaves (Fenugreek) last evening, because the Spinach was just so pathetic-looking..

Now. cleaning the Methi leaves is an arduous task, requiring immense concentration and equal amount of patience. Taking only the fresh-looking leaves and discarding the stem, say about 500 times.. Don't even get to that... Anyways, make sure to wash the leaves in ample amount of running water, removing any mud/dirt and let it rinse till moderately dry.

Now, put the leaves along with 3-4 green chillies into the food processor with chopping blade. You could do it by hand also; That requires a chopping knife, sturdy chopping table and quick working hands; I have them , but I was just feeling lazy.. ;-) BTW, Hand-chopped leaves give better textured paranthas.

Now turn the chopped Methi leaves, into a kneading bowl, add unrefined Wheat flour. Mom used to add 1 part Maize Flour, 1 part Barley flour and 4 parts Wheat flour. Makes it really nutritious and healthy. Any ways, I used just Wheat flour. Then add Salt, Red Chili Powder and Garam Masala, by taste. Remember we have added Green Chillies, while chopping the Methi leaves.

Chopped Methi leaves, Wheat flour, Salt, Red Chilli powder, Garam masala

Then start kneading like normal dough with cold water. Try not to knead a very soft dough, as you would be required to leave it for some time. That makes it really workable.

Leave the dough to be softened for 20 minutes-1/2 hour. Then heat a Tawa/Non-Stick Pan on stove. Start making small balls of dough, using the palms of your hand and plain Wheat flour, to prevent it from sticking.

Put the floured dough on a flat surface to roll.

Using a rolling pin, flatten it a little.

Using a flat spoon, oil the top of the flattened dough, or use a oil brush or oil-spray.

Fold the dough, into thirds, oiled side inside. You can get the idea from the photograph.

Then fold into thirds again to form a little, stocky, stub of folded dough.

Use some flour again to roll out the dough, to make paranthas.

Put the paranthas on the heated Tawa/Non-stick pan/Griddle to cook. Let one side get brown. Then flip. Put some oil on the done side, flip again and oil again and flip.