Fenugreek Paratha, Fenugreek & Besan Kadhi, and Chilli Pickle - Village Style

Step 1: Prepare the Chilli Pickle

Wash and roughly chop the green and red chilies. Transfer them to a bowl. Add 2 tablespoons of split mustard and coriander powder, 1 teaspoon of salt, 1 teaspoon of sugar, 1/2 teaspoon of turmeric powder, and 1 tablespoon of oil. Mix well by shaking the bowl. Cut a lemon and squeeze its juice over the chilies. Mix again.

Step 2: Prepare Fenugreek Leaves for Paratha

Harvest fresh fenugreek (methi) leaves from the field. Wash them thoroughly under running water and drain. Separate the leaves from the stems and finely chop them.

Step 3: Knead the Paratha Dough

In a large bowl, combine 2 cups of whole wheat flour, the chopped fenugreek leaves, 1 teaspoon of salt, and 1 tablespoon of oil. Mix the dry ingredients well. Gradually add water and knead to form a soft dough. Add a little more oil and knead until smooth. Let the dough rest.

Step 4: Prepare the Besan Kadhi Batter

In a small bowl, combine 3 tablespoons of gram flour (besan), 1/2 teaspoon of salt, and 1/4 teaspoon of turmeric powder. Mix well. Add 1/4 cup of water and mix to form a smooth paste. Add another 1/2 cup of water and whisk until the batter is thin and frothy.

Step 5: Cook the Fenugreek & Besan Kadhi

Heat 2 tablespoons of oil in a pot over an open fire. Add 1 teaspoon of mustard seeds and let them splutter. Add a few sprigs of curry leaves and 1 tablespoon of chopped green chilies, and sauté. Add 1/2 teaspoon of turmeric powder and sauté briefly. Add 1 cup of chopped fenugreek leaves and sauté until softened. Pour the prepared besan batter into the pot and stir continuously until the kadhi thickens to your desired consistency. Remove from heat and transfer to a serving bowl.

Step 6: Roll and Cook the Parathas

Take a portion of the rested paratha dough and roll it into a log. Dust with flour and roll again. Cut the log into 3 equal portions. Flatten each portion into a disc. Apply a little oil, fold to create layers, and flatten again. Repeat the oiling and folding process once more. Flatten the layered dough and roll it out into a thin, round paratha using a rolling pin. Place the paratha on a hot tawa (griddle). Cook on one side until light brown spots appear, then flip. Apply oil to the cooked side, then flip again and apply oil to the other side. Cook until both sides are golden brown and crispy. Remove from tawa and cut into triangles.

Step 7: Prepare the Yogurt Accompaniment

Roast 1 teaspoon of cumin seeds on the hot tawa until fragrant. Transfer the roasted cumin seeds to a mortar and pestle, add 1/2 teaspoon of salt, and grind into a coarse powder. Add the ground cumin and salt mixture to 1 cup of yogurt and mix well.

Step 8: Serve the Meal

Arrange the cut fenugreek parathas, fenugreek and besan kadhi, chili pickle, and cumin yogurt on a serving plate. Enjoy the fresh, homemade village-style meal.

• Adjust the spice level of the chili pickle to your preference by adding more or fewer chilies.

• Ensure the paratha dough is well-kneaded and rested for a soft and flaky texture.

• Cook the kadhi on a medium flame, stirring continuously to prevent lumps and ensure even cooking.

• For extra flavor, you can add a pinch of asafoetida (hing) to the kadhi tempering.

• Replace fenugreek leaves with spinach or mixed greens for the paratha and kadhi.

• Add grated paneer or potatoes to the paratha dough for a richer taste.

• For a vegan option, use plant-based yogurt and omit any dairy products.