Methi Paratha with Tomato Chutney

Last week,I found a bunch of fresh Methi(fenugreek leaves) in our local Indian store and I can’t tell you how thrilled I was. Winters are here in the Southern Hemisphere and if Paratha is not a winter food what is:)
My childhood was spent in a small town in Rajasthan,called Lakheri,where fresh produce was abundant.And my father’s family was well-loved and respected there,so as a result,we always,ALWAYS had more than enough fresh produce at home. Dinners in the winter months was mostly some kind of a vegetable paratha or vegetable pulav and soup.
So,the moment I laid my eyes on that fresh green bundle,I knew,I was going to make Methi Parathas.

Now if you have finished drooling,here’s the recipe:

Methi Paratha

Ingredients:
4 cups of whole wheat flour
1 medium bunch of fresh fenugreek leaves
2-3 tbsp fresh yogurt
1 green chili
2 flakes of garlic
2 tsp sesame seeds
2 tsp oil
1/2 tsp turmeric powder
1 tsp cummin-coriander powder
salt to taste
warm water for kneading the dough.

Method:
1. Pluck and wash the fenugreek leaves.Pat dry and chop finely.
2. Make a paste of yogurt,green chili and garlic.
3. Take the whole wheat flour in a wide plate and add all the ingredients and knead into a firm dough.Keep it aside for 15-20 minutes.
4. Take a lemon sized ball of dough and roll out into a flat round.
5. Roast on a pan.Apply a little oil on each side,and toast a little more.

Serve hot with yogurt/raita/pickle or chutney.

Here’s my mom’s recipe for Tomato chutney. Its my ultimate favorite chutney and it gets made in no time,at all.

You need :
4-5 medium sized tomatoes
2-3 flakes of garlic
1 green chili
2 tsp oil
1/2 tsp cummin seeds
Salt
red chili powder
a pinch of sugar.

Method:

Wash and cut the tomatoes in to chunk sized pieces.
Heat oil in a pan and add cummin seeds.When the cummin seeds start splattering,add the tomatoes and let it cook on a medium flame.
When the tomatoes start getting squishy,add chopped green chili and garlic. We don’t add the garlic and green chili before the tomatoes,so that maximum flavor is retained.
Add salt,red chili and sugar and let it cook till the tomato turns into pulp and all the water dries out and all you are left with is tomato pulp.
This chutney is a great accompaniment for parathas and also tastes great with toast.

I hope you enjoy these recipes as much as we do and if you do try any of these,do leave me a comment and tell me,how you liked it:)