Methi Paratha/ Methi Roti, a delicious Indian flatbread made from wheat flour and fresh fenugreek leaves. With simple curry and/or raita, it makes a healthy balanced meal.

As summer has started here, i have started to grow fenugreek leaves and often make this paratha at home for our lunch. It's one of our favorites and making them using home grown fenugreek leaves is even special. 

Adding fenugreek leaves gives a great flavor to the paratha. To avoid the bitterness from the fenugreek leaves, always use fresh and young leaves which have very mild bitterness.

Tips for beginners 

• Make sure to wash the methi leaves well and dry it on a paper towel for a few mins before adding it into the flour.
• Roughly chop the fenugreek leaves for even distribution of leaves on the paratha.
• I have used oil for cooking the paratha, but butter and ghee are also great for cooking the paratha.

Now let's check out on how to make the healthy and delicious methi roti.

Methi Paratha | Methi Roti

Preparation Time : 10 mins | Cooking Time : 15 mins | Makes : 10 
Recipe Category: Roti | Recipe Cuisine: Indian
Methi Paratha, Methi Roti, Indian Flatbread Methi Paratha/ Methi Roti, a delicious Indian flatbread made from the wheat flour and fresh fenugreek leaves.

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Ingredients

Wheat flour - 2 cups

Fenugreek leaves / Methi leaves - 1 cup

Red chili powder - 1/2 tsp

Turmeric powder - a pinch

Salt - to taste

Water - as needed

Procedure

Take the wheat flour in a bowl and then add the roughly chopped fenugreek leaves, turmeric powder, red chili powder and salt.

Mix it all together well. Next add the water and make a soft dough.

Rest the dough for 10 mins and then pinch a small amount of dough and roll into a smooth balls. 

Roll each dough balls into thin discs by using rolling pin , if needed use flour for dusting. Heat the dosa tava and cook the roti till both sides have brown spots. It hardly takes 1 to 1 & 1/2 mins on each sides.

That's it, Delicious and healthy Methi Paratha / Roti is ready.  Serve it with your favorite curry

Related:How to make Malai Kofta Curry 

Notes:

• Always cook roti on high flame for a few mins to get the soft texture.
• More time on the tava makes the roti harder.
• For more flavor, you can add 1/2 tsp of garam masala too.
• Adjust the red chili powder as per your preference. The given quantity is for very mild spice.

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Kulcha Recipe | Kulcha in Stove top | Indian Flat Breads

Kulcha, the most famous indian flat bread, it's more like naan but without yeast.Kulcha can be made in tandoori oven or in stove top too, but i usually make them in stove top and everytime it turns out so soft and delicious.
There are lot of variations in kulcha, here i'm sharing the basic recipe, with this as base, you can make any type of stuffed kulcha easily.If you haven't tried the kulcha in home before, give a try to this easy method and you would me amazed by the texture and taste of this kulcha.

Kulcha

Preparation Time : 2 hrs for resting | Cooking Time : 20 mins | Makes : 5 
Recipe Category: Flat bread | Recipe Cuisine: Indian

Ingredients
Maida/All purpose flour - 11/2 cup
Curd - 2 tbsp
Oil - 1 tbsp
Baking Powder - 1/4 tsp
Baking Soda - a generous pinch
Sugar - 1 tsp
Salt - 1/4 tsp
Water - 1/4 cup(approx).
Sesame seed - as needed
Oil/Butter

Procedure

Take baking powder,baking soda,salt and sugar in a bowl, mix it well. Add curd and oil and whisk it vigorously.Then add water and mix well it well. Now add the flour and knead it till it becomes like a soft dough.Keep it aside for 2 hrs, then make small balls out of the dough. Dust the surface and roll into thick disc, sprinkle some sesame seeds on the top and press it with rolling pin to keep intact.Heat the tava, grease with butter or oil , place the rolled kulcha, cook it for few mins on medium flame, once you see the bubble on top, flip it and cook it other sides too.Once both sides have brown spots, remove it from tava and serve it with your favorite curry.Soft Kulcha is ready.

Notes:

• Let the dough rest for minimum 2 hrs.
• Sour curd gives best result.
• Sesame seed is optional, if using,you can use either white or balck.

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Norwegian Potato Lefse | Norwegian Flat Bread

Today's breakfast recipe is from Norway. When i searched for some flat bread , i found this Norwegian Potato Lefse recipe, it's very easy to prepare & requires only basic ingredients from our pantry.Mostly it made from leftover mashed potatoes, but i prepare fresh one to make this.Lefse is popular in Norway around the festival time like Thanks giving & Christmas. There are so many variation in making this, but i stick to the basics.To know more about lafse , read here

Norwegian Potato Lefse

Preparation Time : 8 hrs for resting | Cooking Time : 20 mins | Serves : 2 
Recipe Category: Breakfast | Recipe Cuisine: Norwegian

Ingredients

Recipe source - here

Potato - 2 nos (medium)

All purpose flour - 1/2 cup - 3/4 cup

Cold Butter - 2 tbsp

Salt to salt

Milk - 2 tbsp

Procedure.

Cook the potatoes in pressure cooker for 3 whistle . Once it cooled, mash the potatoes without any lumps and cut into the butter, add milk & salt and mix it well.Keep this in refrigerator for overnight.Some recipe suggest to keep the potatoes in refrigerator for 3 days before use and some other suggest to keep in refrigerator until the potatoes get firm.

On the next day, add the flour(when you are ready to make the bread) into mashed potato, start with 1/2 cup of flour and add more if needed to form the dough. I forget to add the salt previous night, so added now.Make small balls from the dough, take a small in the dusted floor & roll into thin sheets.I couldn't roll as much thin as suggested, it's tear apart easily, so mine is bit thick.Heat the tava with butter, put the rolled sheets & cook on both side until the brown spot appears.While serving, sprinkle some sugar & sugar and roll it up. You can serve this with any type of jam or peanut butter. We had some leftover lefse and we had it with mushroom masala, it tastes amazing. I think that the slight sweet in the bread goes well with any spicy indian curry.

Notes:

• Original recipe calls for heavy cream, but i used milk.
• Add just enough flour to make the dought, dont add too much flour.

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