Ingredients
Scale
- 2 cups whole wheat flour
- 1 cup fresh fenugreek leaves, finely chopped
- 1 teaspoon cumin seeds
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- 2 tablespoons oil (plus more for frying)
- 3/4 cup water (adjust as necessary)
- 2 medium tomatoes, diced
- 1 small onion, diced
- 2 green chilies, minced
- 1 tablespoon ginger-garlic paste
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- Salt to taste
- 1 tablespoon lemon juice
- Fresh coriander leaves for garnish
Instructions
- In a mixing bowl, blend the whole wheat flour, chopped fenugreek leaves, cumin seeds, red chili powder, turmeric powder, and salt until evenly combined.
- Drizzle in 2 tablespoons of oil and mix until the mixture resembles a crumbly texture.
- Gradually incorporate water, kneading until you achieve a smooth and pliable dough.
- Cover the dough with a damp cloth and let it rest for 20-30 minutes.
- While the dough is resting, prepare the zesty tomato salsa by warming 1 tablespoon of oil in a skillet over medium heat.
- Add the mustard and cumin seeds, allowing them to pop.
- Once they start to crackle, toss in the diced onion and sauté until it turns golden.
- Introduce the minced green chilies and ginger-garlic paste, cooking for an additional 2 minutes.
- Stir in the diced tomatoes along with salt, letting the mixture simmer until the tomatoes soften and the salsa thickens, approximately 10 minutes.
- Finish with a splash of lemon juice and sprinkle with fresh coriander leaves. Set this aside to let the flavors meld.
- Once the dough has rested, divide it into equal portions and roll each piece into a ball.
- On a lightly floured surface, flatten each ball into a round disc about 6-7 inches in diameter.
- Heat a skillet or tava over medium heat and place a rolled flatbread onto it.
- Cook for 1-2 minutes until you see bubbles forming on the surface.
- Flip the flatbread, brushing a little oil on top, and cook for another 1-2 minutes until it turns a lovely golden brown.
- Repeat this process with the remaining dough portions.
- Serve the warm methi flatbreads alongside the zesty tomato salsa for a delightful meal.
Notes
- For added creaminess, mix in a tablespoon of yogurt into the dough before kneading.
- Feel free to swap fenugreek leaves with spinach or kale for a different flavor profile.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 paratha with salsa
- Calories: 220
- Sugar: 4g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg