Multi Layered Fenugreek Paratha, Fenugreek & Besan Kadhi, and Chilli Pickle

Step 1: Prepare Chilli Pickle

Wash the green and red chillies thoroughly. Cut the red chillies lengthwise, remove seeds, and chop into smaller pieces. Repeat for green chillies. Transfer chopped chillies to a bowl. Add 2 tbsp of split mustard and coriander powder, 1 tsp salt, 1 tsp sugar, 1/2 tsp turmeric powder, and 1 tsp oil. Mix well by shaking the bowl. Cut a lemon in half, remove seeds, and squeeze the juice over the pickle mixture. Shake again to combine.

Step 2: Prepare Fenugreek Paratha Dough

In a large bowl, combine 2 cups of whole wheat flour, 1/2 cup of chopped fresh fenugreek leaves, 1 tsp salt, and 1 tbsp oil. Mix the ingredients. Gradually add water and knead into a soft dough. Add another 1 tbsp of oil and knead until the dough is smooth. Set aside.

Step 3: Prepare Kadhi Batter

In a separate bowl, add 2 tbsp gram flour (besan), 1/2 tsp salt, and 1/4 tsp turmeric powder. Add a small amount of water to form a thick, smooth paste. Gradually add more water (approximately 1.5 cups total) and mix until you have a thin, lump-free batter.

Step 4: Cook Fenugreek & Besan Kadhi

Heat 1 tbsp oil in a pot over a fire. Add 1/2 tsp mustard seeds and let them splutter. Add 5-6 curry leaves and 1 tbsp chopped green chillies. Sauté for about 1 minute until fragrant. Add the chopped fenugreek leaves and sauté until they soften. Pour the prepared gram flour batter into the pot. Stir continuously for 5-7 minutes until the kadhi thickens and is cooked through.

Step 5: Prepare Raita

Heat a tawa and roast 1 tsp cumin seeds until fragrant. Grind the roasted cumin seeds with 1/2 tsp salt using a mortar and pestle until fine. Add the ground cumin and salt mixture to 1 cup of yogurt and mix well.

Step 6: Cook Multi Layered Fenugreek Paratha

Divide the paratha dough into equal portions. Roll each portion into a small disc using dry flour. Apply oil on the rolled disc and sprinkle dry flour. Fold the disc into layers to create a multi-layered effect. Flatten the layered dough balls. Roll each flattened dough ball into a paratha. Heat a tawa (griddle) over the fire. Place a paratha on the hot tawa. Cook until small bubbles appear on the surface, then flip. Drizzle oil on both sides and cook for 2-3 minutes until golden brown and crispy. Remove from tawa and cut into quarters.

Step 7: Serve the Meal

Arrange the freshly cooked multi-layered fenugreek parathas, fenugreek & besan kadhi, chilli pickle, and raita on a plate. Enjoy the homemade meal.

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

• For the kadhi, stir continuously after adding the besan batter to prevent lumps.

• Adjust the spice level of the chilli pickle by varying the amount of chillies or removing more seeds.

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

• Substitute fenugreek leaves with spinach or dill in the kadhi for a different taste.

• For the chilli pickle, you can add a pinch of asafoetida for an aromatic touch.