Methi paratha, light oil

You'll need

• 1 cup whole wheat flour
• 1 cup fresh fenugreek leaves, chopped
• 1/4 tsp turmeric
• 1/2 tsp carom (ajwain) seeds
• Salt, to taste
• Water, to knead
• 1 tsp ghee, for finishing

Method

1. Knead the flour with the fenugreek, turmeric, ajwain and salt, using just enough water for a firm dough.
2. Rest the dough 15 minutes, then divide and roll into flatbreads.
3. Cook each on a hot tawa, dry, until speckled brown on both sides.
4. Finish with a light brushing of ghee and serve hot.

Why this dish

Fenugreek's bitterness is a Kapha-reducing taste in Ayurveda, exactly the push a heavier, slower constitution often looks for at a midday meal, and cooking it dry on the tawa keeps the dish from adding unnecessary oil.

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Often chosen by people browsing

A common choice among people browsing diabetes, largely because fenugreek has long had a place in that kitchen conversation.