Methi Roti:

Frenugreek Greens in Indian Bread. Menthilu Rotiya’nh. Venthiya Keerai Chappathi.

Vitamin-K:

Dark green, leafy vegetables are rich in Vitamin-K. This vitamin is needed to make clot-building compounds in the blood. Thus reduces loss of blood by promoting clotting effect (in wounded/inflammatory area). Greens like fenugreek and spinach are rich in this vitamin.

It is rich in calcium, iron and phosphorous. It reduces one’s body heat. So that’s why in tropical area/during summer….people generally mix this greens to go with their animal protein(chicken). As chicken’s heat is usually balanced with this greens. I don’t know how it works but most of the bitter greens are always told to have this property, to ward away intestinal worms! So the side(good)effect of this could be an excellent ‘ appetizer’! This greens are even used has herbal hair wash(to clean the scalp from dandruff) besides it also promotes soft and silky hair.

Ingredients:

Wheat flour 1 bowl
Salt
Cooking soda 1/4 spoon
Warm water 1 cup
Ghee/clear butter

Ingredients:

Fenugreek Greens 2-4 bunches
Salt Cumin seeds 2 spoons
Garam masala powder 1/4 spoon
Cumin powder 1 spoon
Chili powder 1/2 spoon
Coriander powder 1 spoon(dhanya powder)
Turmeric powder 1/4 spoon
Green chili 1 finely chopped
Onions finely chopped 1 cup
Ginger-garlic paste 1 spoon
Coriander leaves 1 cup finely chopped
Dry wheat flour and ghee for making parathas.

Method:

1. Trim the roots and carefully plunk only the leaves. Wash several times using sedimentation method. Like soak the leaves for 1 whole minute in a bowl full of water. Sieve off the leaves alone carefully. SO that the clay and fine sands settles beneath. Repeat the same process until you get a clear water.

2. In a pan heat oil/ghee and add cumin seeds and fry till golden brown.

3.Then add green chilies, onions and ginger -garlic paste. Fry them till all water evaporates from them. Add salt, turmeric powder, chili power, coriander powder, garam masala powder and cumin seeds powder. Toss them well until all powders get well mixed and as well as lost their raw smell.

4. Now add leaves to the above masala either removing from the stove or still maintaining on the low flame.

5. Mix them well by further adding coriander leaves. Set this aside.

6. In a large bowl add wheat flour.

7. Add warm water add salt + soda.

8. Now toss the above greens masala to the flour and mix it well.

9. Add ghee for smooth finish of dough. Leave it in for 2 hours with proper covering. One can leave it even in fridge…but should be left outside at least a hour before preparing parathas.

10. Knead wheat dough roundels into small thin chapatis.

11. Now place the parathas in hot tawa and toss them both the sides till it is cooked. Add either ghee/butter….even mustard oil will do.

12.Serve hot with punjabi gravy.