You can sometimes find fresh fenugreek leaves in Asian supermarkets and this is a great recipe for when you do find them. These parathas are fantastic eaten hot, or equally great at room temperature for a picnic or in a lunch box.
1 bunch fresh fenugreek (methi)
300g chapati flour
½ tsp salt
½ tsp turmeric powder
½ tsp chilli powder tsp carom seeds
2 tbsp sunflower oil
Start by breaking the fresh fenugreek leaves from the stems and discard the stalks. Bunch the leaves together, rinse under a running tap and chop.
In a bowl, mix the chapati flour, salt, turmeric, chilli powder, carom seeds and fenugreek leaves. Add in the sunflower oil and start to bring the ingredients together to form a dough, adding the water gradually so that the dough doesn’t become too wet. When you have a dough, cover the bowl and let it rest for 30 minutes.
When you are ready to cook the flatbreads, break off portions on the dough, around the size of a lime. Roll the dough in chapati flour and roll out into a fan shape, 3-4 inches long. Drizzle a little oil over the dough and fold it in a concertina or fan shape, twisting it around your fingers to create a roll or spiral shape. This incorporates the oil into each flatbread.
Coat each roll of dough in flour and roll out again. Heat a pan and add the rolled out dough when it is heated. Drizzle a little oil over the paratha as it cooks, turning over to cook both sides.
To serve, spread a little butter on the hot paratha and serve with mango chutney, pickles, and yoghurt with chilli and salt.