Fenugreek Arugula Parata

Paratas are the quintessential Indian pancakes. Sooo fragrant and adapts so well to breakfast lunch or dinner.

I used to employ an Indian nanny for A. She used to make the most amazing paratas with pretty much any vegetable I had in my crisper. Spinach, potato, peas, fenugreek leaves... It was parata heaven for a while there... Its a great way to sneak vegetables into my little guy's diet.

It takes a bit of skill to make these little guys. Mine used to turn out looking like single-celled biology specimens. Till she taught me.

I still get a couple of them that look like they just came off a map. But for the most part they do come out great- if I say so myself.

I had some left over Arugula from my last trip to the farmer's market. So I decided to mix peppery Arugula with slightly bitter Fenugreek leaves. I added some sugar to balance out the bitterness. The result was a nice hearty parata with a bit of a bite.

All you need with a stack of these is a small bowl of Yogurt and a teaspoon of spicy Indian pickle.

Fenugreek Arugula Parata

Wheat flour -2 cups
Fenugreek leaves- 1 small bunch
Arugula- a handful
Garlic- 1 clove
Onion- 1/4
cumin powder -1/4 tsp
Ajwain seeds- 1 tsp
green chillies-1 or 2
turmeric powder- 1/2 tsp
Salt -1/2 tsp
Sugar- 1/2 tsp
Oil - 1 tsp

Clean and pulse the fenugreek and arugula in the food processor for a minute. Put it in a microwave- safe bowl with turmeric and salt and cook in the microwave for 2 mins.

Add the onion, green chilly and garlic clove in the food processor and pulse till it is finely ground.

Add the oil, salt, sugar, wheat flour and the cooked greens with its water and pulse. Add just enough warm water -if necessary- to form a soft dough.
Keep it aside for 30 mins.

Pinch small balls off the dough and roll them out.

Roast in a hot pan smearing a little oil or clarified butter on both sides till done.