After the severe winter, my husband John waits patiently for the weather to get warmer so that he can start with his gardening. The first thing he sows are methi seeds in aluminum foil trays. Steps on how to grow baby fenugreek greens (methi) can be found here. Usually by the third week of May, it begins to get warm in Canada. The methi seeds sprout and grow to the desirable size within two weeks. John harvested the first batch of baby fenugreek two days back with which I made methi parathas and methi chole.
Methi parathas are flat bread prepared with a dough made of wheat flour, spices, sour cream or curds and chopped methi. The dough is rolled out into thin rotis which are roasted with some clarified butter (ghee). They are soft with the curds, tasty with the mixture of methi and spices. Often eaten with pickle, curds and vegetable gravy.
The dish methi chole is a combination of two healthy and nutritious ingredients; baby fenugreek and chickpeas. Dried chickpeas are soaked and cooked in a pressure cooker until soft. Then, simmered in a spicy pulpy gravy with fenugreek leaves incorporated at the end and cooked for a couple of minutes. Garnished with chopped fresh coriander leaves and a dab of butter, methi chole is definitely delicious leaving you craving for more. Packed with proteins, this dish is filling and can be served with parathas or rice.
Fenugreek leaves are a good source of iron preventing anemia. Rich in fibre and aids in bowel movements. Regulates blood sugar and vital for diabetics. Contains vitamin K, protein and nicotinic acid important for healthy hair. Fights cancer and improves cholesterol levels. High in calcium and potassium, the leaves taste bitter but have many medicinal properties.
Methi parathas are flat bread prepared with a dough made of wheat flour, spices, sour cream or curds and chopped methi. The dough is rolled out into thin rotis which are roasted with some clarified butter (ghee). They are soft with the curds, tasty with the mixture of methi and spices. Often eaten with pickle, curds and vegetable gravy.
The dish methi chole is a combination of two healthy and nutritious ingredients; baby fenugreek and chickpeas. Dried chickpeas are soaked and cooked in a pressure cooker until soft. Then, simmered in a spicy pulpy gravy with fenugreek leaves incorporated at the end and cooked for a couple of minutes. Garnished with chopped fresh coriander leaves and a dab of butter, methi chole is definitely delicious leaving you craving for more. Packed with proteins, this dish is filling and can be served with parathas or rice.
Fenugreek leaves are a good source of iron preventing anemia. Rich in fibre and aids in bowel movements. Regulates blood sugar and vital for diabetics. Contains vitamin K, protein and nicotinic acid important for healthy hair. Fights cancer and improves cholesterol levels. High in calcium and potassium, the leaves taste bitter but have many medicinal properties.
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Methi Parathas
(Yields 8)
Ingredients:
1 cup baby fenugreek or fresh methi (chopped and unwashed)
2 cups wheat flour
1 long green chilli (chopped)
1/2 teaspoon chilli powder
1/4 teaspoon turmeric powder
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
2 tablespoons sour cream or thick curd
3/4 cup water
2 tablespoons ghee for roasting
1 teaspoon salt
Method:
Using a colander, wash chopped methi under running water. Set aside for the water to drain.
In a bowl, add the wheat flour, spice powders, green chilli, sour cream or thick curd, methi and salt. Mix well adding 1/4 cup water at a time. Depending how much moisture there is in the methi and curds, you may use 3/4 cup water or less. Combine to form a smooth soft dough. Cover and set aside to rest for 15 minutes.
(Note: I used sour cream and exactly 3/4 cup water to form a soft dough.)
Divide dough into 8 equal sized balls.
Heat a tawa on medium heat.
Dust a rolling board with flour and roll each ball into a 6” thin circle. With a silicone brush, apply melted ghee on top of the paratha. Roast this side first while simultaneously, brushing the other side with ghee. Turn and cook paratha pressing all around the sides with a roti press or spatula. The paratha is ready when it changes colour with visible brown spots.
Serve methi parathas with pickle, curds and vegetable gravy.
Note:
Methi Chole
(Serves 8)
Ingredients:
2 cups dried chickpeas
2 cups baby fenugreek or fresh methi (chopped and unwashed)
1/2 cup tomato puree
2 teaspoons coriander powder
1 teaspoon cumin powder
1 teaspoon chilli powder
1/4 teaspoon turmeric powder
2 teaspoons garam masala powder
1 teaspoon amchur (dried mango) powder
handful coriander leaves (chopped)
a pinch of sugar
2 tablespoons oil
salt
Grind to a paste (with 1 cup water)
1 cup fried onions (store bought or caramelized)
4 large cloves of garlic
1/2” ginger
2 long green chillies
Method:
Soak the chickpeas overnight in water.
Next day, pressure cook chickpeas with water (enough to cover) and salt for two whistles. Puree 1/4 cup cooked chickpeas with a hand blender. This helps in thickening the gravy. Preserve the water used for cooking the chickpeas.
Using a colander, wash chopped methi under running water. Set aside for the water to drain.
On medium flame heat a pan, add oil and cook the ground paste. Stir in the spice powders (except for garam masala powder) and fry well. Add the tomato puree and chickpeas with the reserved water. Simmer and let the gravy come to a boil. Adjust seasoning by adding a pinch of sugar and salt.
(Note: If gravy is too thick, add 1/2 cup water.)
Mix in the methi, garam masala powder and cook for a couple of minutes. Garnish with chopped coriander leaves and a dab of butter.
Serve methi chole with rice or parathas.
Note:
(Yields 8)
Ingredients:
1 cup baby fenugreek or fresh methi (chopped and unwashed)
2 cups wheat flour
1 long green chilli (chopped)
1/2 teaspoon chilli powder
1/4 teaspoon turmeric powder
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
2 tablespoons sour cream or thick curd
3/4 cup water
2 tablespoons ghee for roasting
1 teaspoon salt
Method:
Using a colander, wash chopped methi under running water. Set aside for the water to drain.
In a bowl, add the wheat flour, spice powders, green chilli, sour cream or thick curd, methi and salt. Mix well adding 1/4 cup water at a time. Depending how much moisture there is in the methi and curds, you may use 3/4 cup water or less. Combine to form a smooth soft dough. Cover and set aside to rest for 15 minutes.
(Note: I used sour cream and exactly 3/4 cup water to form a soft dough.)
Divide dough into 8 equal sized balls.
Heat a tawa on medium heat.
Dust a rolling board with flour and roll each ball into a 6” thin circle. With a silicone brush, apply melted ghee on top of the paratha. Roast this side first while simultaneously, brushing the other side with ghee. Turn and cook paratha pressing all around the sides with a roti press or spatula. The paratha is ready when it changes colour with visible brown spots.
Serve methi parathas with pickle, curds and vegetable gravy.
Note:
- Carrot pickle in the picture which was posted two months back. It taste awesome and has a good shelf life. If you have not tried the recipe, please do by clicking here.
Methi Chole
(Serves 8)
Ingredients:
2 cups dried chickpeas
2 cups baby fenugreek or fresh methi (chopped and unwashed)
1/2 cup tomato puree
2 teaspoons coriander powder
1 teaspoon cumin powder
1 teaspoon chilli powder
1/4 teaspoon turmeric powder
2 teaspoons garam masala powder
1 teaspoon amchur (dried mango) powder
handful coriander leaves (chopped)
a pinch of sugar
2 tablespoons oil
salt
Grind to a paste (with 1 cup water)
1 cup fried onions (store bought or caramelized)
4 large cloves of garlic
1/2” ginger
2 long green chillies
Method:
Soak the chickpeas overnight in water.
Next day, pressure cook chickpeas with water (enough to cover) and salt for two whistles. Puree 1/4 cup cooked chickpeas with a hand blender. This helps in thickening the gravy. Preserve the water used for cooking the chickpeas.
Using a colander, wash chopped methi under running water. Set aside for the water to drain.
On medium flame heat a pan, add oil and cook the ground paste. Stir in the spice powders (except for garam masala powder) and fry well. Add the tomato puree and chickpeas with the reserved water. Simmer and let the gravy come to a boil. Adjust seasoning by adding a pinch of sugar and salt.
(Note: If gravy is too thick, add 1/2 cup water.)
Mix in the methi, garam masala powder and cook for a couple of minutes. Garnish with chopped coriander leaves and a dab of butter.
Serve methi chole with rice or parathas.
Note:
- Fresh methi can be replaced with spinach.
