Fenugreek Paratha with Tamarind Chutney Recipe
(Methi Paratha)
Indian Recipes

Paratha can be served throughout the day from breakfast, with honey and yogurt, to dinner, when it is served plain with a distinctive curry or, as here, stuffed with fenugreek. Tamarind chutney is the ideal accompaniment to parathas and samosas.

Ingredients:

4 cups
1/2 cup & 2 tbsp
2/3 cup
2 tbsp
1
4 oz
1 tbsp

Tamarind Chutney:
1/2 tsp
2 tsp
1
1/2 tsp
1/4 tsp
7 tbsp
11/3 cups
2/3 cup

strong, all-purpose whole-wheat flour
ghee or butter, melted
milk
water
egg, beaten
fenugreek leaves or spinach, chopped
chopped cilantro leaves

chili powder
garam masala
onion, chopped
salt
black pepper
tamarind pulp
water
dark brown sugar

Method:

1. To make the tamarind chutney, dry-fry the chili and garam masala in a heavy-based saucepan. Add all the remaining chutney ingredients and heat gently to dissolve the sugar and the tamarind pulp. Bring to a boil for 5 minutes. Remove the pot from the heat. Leave the chutney to cool, then strain it into a sterilized jar.

2. Sift the flour into a bowl and rub in 1/4 cup of the ghee or butter. Combine the milk, water, and egg, and add to the flour with the fenugreek and cilantro. Mix until resembling a dough. Turn out the dough onto a floured surface and knead for 10 minutes or until the mixture is smooth and elastic. Cover with plastic wrap and leaves to rest for 1 hour.

3. Divide the mixture into 12 pieces and work with one at a time, keeping the rest covered with a damp dish towel to prevent the dough from drying out.

4. Melt the remaining ghee or butter. Roll each piece of dough into a long, thin sausage, then coil it into a round. Flatten to a 5-inch round with the palm of the hand or a rolling pin and sprinkle with the melted ghee or butter.

5. Heat a heavy-based skillet and cook each paratha for 3-4 minutes on each side or until golden brown and crisp. Remove and repeat with the remaining dough.

Makes 12