Winters bring in the best of veggies. I love making trips to the farmer’s markets and seeing all the fresh leafy vegetables everywhere. I also love infusing the leafy vegetables into my flour and making various parathas/rotis/flatbreads out of it.

These parathas are made from fresh methi (fenugreek) leaves and grated radish. I find that the taste together is a big plus and goes very well together. Sometimes I puree the leaves and sometimes I chop them and add them to the flour. You can try various styles really, based on your mood for the day. 

If you love all these winter recipes, then make sure you don’t miss out this recipe from my super crisp and yummy Matar Parathas (Peas Stuffed Flatbread).

COOKING TIME: 15 minutes

Methi-Mooli Paratha

1. Methi leaves – 1.5 cups, chopped
2. Raddish – 1, grated
3. Green chili – 1, finely diced
4. Ginger – 3-inch piece, grated
5. Sesame seeds – 1 tablespoon
6. Carom seeds – 1 teaspoon
7. Whole wheat flour – 1 cup
8. Water – ½ cup or less, as required
9. Oil – 3-4 tablespoons
10. Salt – to taste

1. Wash the methi leaves and drain the excess water. Finely chop the leaves and add them to a big bowl.
2. Peel and grate the radish and ginger and add them to the bowl as well.
3. Finely chop the green chili and add it too.
4. Add the flour to the bowl along with salt, carom and sesame seeds.
5. Mix everything well before adding water since the leaves were also wet and radish also has some moisture in it.
6. Add water in very small quantities and make a smooth dough.
7. Let the dough rest for 15 minutes or so.
8. Take a small amount of the dough and make a small ball. Then roll it on the board until a small flatbread is made.
9. Take some oil and brush the surface of the paratha and use your hand to make a round again.
10. Use some dry flour and roll into a nice and round paratha.
11. Heat a tawa and place the paratha on it. The flame should be medium-high, keep adjusting it based on your need.
12. Allow it to cook on one side for about 2-3 minutes. There will be slightly brown marks on it.
13. Flip it on the other side and apply oil on the cooked side. Not a lot, just to grease the surface of the paratha lightly.
14. Flip the paratha after 2-3 minutes and apply some oil on the other side as well.
15. Press the paratha with a potato masher on both the sides for 30 seconds each and the paratha will be nice and crisp.
16. Repeat this step for all the parathas and serve them hot with butter and pickle.