Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
single

SUBSCRIBE TO OUR Newsletter

Food Monster - Recipes

Methi Paratha – Indian Whole Wheat Flatbreads With Fenugreek [Vegan]

LIKE OGP ON FACEBOOK :
A whole wheat flatbread made with garden fresh fenugreek.

Methi Paratha – Whole Wheat Flatbreads with Fenugreek [Vegan]

This Recipe is :

Vegan

Cook Time

30

Ingredients

  • 11/2 cups whole wheat flour (atta) plus extra for rolling
  • 1 cup of fresh fenugreek leaves or methi (or substitute with baby kale)
  • 1 tablespoon oil plus oil for frying
  • 1 teaspoon salt
  • ½ teaspoon red cayenne pepper
  • ½ teaspoon freshly ground cumin
  • 1/2 cup water

Preparation

  1. Place the flour in the food processor, and add in the fenugreek leaves, 1 tablespoon oil, salt, red cayenne pepper, ground cumin and pulse a few times.
  2. Gradually add in a the water a little at a time and run the food processor, the dough should for a smooth ball.
  3. Remove from the food processor and knead for about 2 minutes with your hand. Let it rest for about 15 minutes.
  4. Break into 6 walnut sized balls.
  5. Heat a cast iron skillet. Roll out the balls into rounds.
  6. Place on the hot skillet, cook for about 1-2 minutes, the bread should change color and begin to turn pale golden green.
  7. Add in about 1 teaspoon of oil cook for 30-40 seconds, turn and cook on the second side, with a little more oil allowing the bread to turn lightly crisp.
  8. Remove and continue the remaining parathas the same way. Enjoy hot!

EXPLORE MORE VEGAN RECIPES WITH THESE INGREDIENTS


Whole Wheat

 

AUTHOR & RECIPE DETAILS


photo

Rinku Bhattacharya is a creative Indian cooking teacher and writer, who began teaching Indian cooking almost a decade ago, to share the culture and home flavors of her native India.  Passionate about a conscious lifestyle and seasonal living, she shares her recipes and experiences are chronicled on her blog Spice Chronicles. This concept has translated to two cookbooks. The first is a part memoir, part narrative-style cookbook, "The Bengali Five Spice Chronicles," which was the winner of the 2013 Gourmand Awards for Best Indian Cuisine cookbook. In her second cookbook -- "Spices and Seasons, Simple, Sustainable Indian Flavors" -- Rinku offers recipes inspired by the local bounty of the Hudson Valley. The book also offers tips and ideas on creating a green kitchen and reducing your food footprint.


 

 



Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

#5under5: Almond Butter and Raspberry Jam Mochi [Vegan, Gluten-Free]

Almond Butter and Raspberry Jam Mochi

Raw Afghan Brownie [Vegan, Gluten-Free]

Raw Afghan Brownie 2

Tahini Coconut Fudge [Vegan]

Tahini Coconut Fudge

Vegetable Paella Risotto [Vegan]

Vegetable Paella Risotto

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

0 comments on “Methi Paratha – Indian Whole Wheat Flatbreads With Fenugreek [Vegan]”



Subscribe to our Newsletter




Follow us on


Do Not Show This Again

×

Submit to OneGreenPlanet


Terms & Conditions ×