Methi Special: These Fenugreek Recipes Are Pure Winter Indulgence

Born and bought up in a Punjabi family, it’s given that you grow up having loads of delicious khana, like come winter saag, always rules the kitchen. Be it palak, sarso, bathua saag or any, and I have always loved it in every form and prepare various dishes. One that tops the list is methi saag. Have you ever tried? Do you want to try it? Today with this article, we will tell you some easy to make delicious dishes prepared from methi saag. We assure you that your family won't get tired of praising after trying these recipes.

METHI MOONG DAL

1. First, heat oil in a pan with cumin seeds. Let it cook for 10 seconds.
2. After 10 seconds, add green chillies, asafoetida, onion and let it cook for a few seconds.
3. After the onion becomes soft, add ginger tomato and let it cook for 2 minutes. Add moong dal, turmeric powder, coriander powder and cook for 1 minute. 
4. Now add 1/2 cup water salt and mix everything. Cook for 7-8 minutes in a covered pan. Add chopped fenugreek and cook for another 2 to 3 minutes. Serve hot. 
5. Serve methi moong dal with phulkas for a weekday meal.

METHI PARATHAS

Ingredients

1. Fenugreek (methi) saag - 200 grams
2. Green chilli - 2 finely chopped
3. Ginger paste - 1/2 teaspoon
4. Salt - according to taste
5. Gram flour - 3 spoons
6. Wheat flour - 3 cups
7. Asafoetida - a pinch
8. Ajwain - 1/2 tsp
9. Oil - 1/2 cup

1. First, sieve the gram flour and wheat flour well in a utensil.
2. Now, clean the fenugreek thoroughly and grind garlic paste green chillies in a mixer.
3. Now put this mixture in a floured vessel and mix it well. Simultaneously, add asafoetida, carom seeds, salt to this flour and knead the dough.
4. After this, roll out the roti from the dough into the shape of a paratha.
5. Heat an oiled pan on medium flame, place the paratha, and bake it till golden brown on both sides.
6. Methi parathas are ready to be served.

METHI POORI

Ingredients

1. Fenugreek (methi) saag - 200 grams
2. Oil - for frying, Ajwain - 1/2 tsp
3. Salt - according to taste
4. Wheat flour - 4 cups
5. Asafoetida - a pinch
6. Besan - 1/2 cup

1. First of all, clean and cut the fenugreek properly, put them in the cooker and boil it after one to two whistles.
2. After boiling, put asafoetida, salt, one spoon of oil in methi saag and grind them in a mixer.
3. Mix the flour, carom seeds, gram flour in another vessel. Add the prepared fenugreek paste and knead the dough well.
4. After this, put oil in a pan for heating.
5. Roll the prepared dough in the shape of a poori and fry the poori well in the heated oil.
6. Fry other pooris in the same way.

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