Best 2 Yellow Maize Flour And Fenugreek Leaves Indian Breads Recipes

**Embark on a Culinary Journey with Yellow Maize Flour and Fenugreek Leaves: Discover a Symphony of Indian Breads**

In the vibrant tapestry of Indian cuisine, yellow maize flour and fenugreek leaves intertwine to create a symphony of delectable breads. From the soft and fluffy Methi Paratha to the crispy and golden Makki Roti, these recipes showcase the versatility and unique flavors of these ingredients. Immerse yourself in the rich cultural heritage of India as you explore these culinary treasures, each offering a distinct taste and texture that will tantalize your palate. Whether you're a seasoned cook or just starting your culinary adventure, let these recipes guide you in creating a flavorful and authentic Indian bread experience.

Here are our top 2 tried and tested recipes!

YELLOW MAIZE FLOUR AND FENUGREEK LEAVES INDIAN BREADS

Yellow Maize Flour and Fenugreek Leaves Indian Breads image

Traditionally, we call this 'Makki-Methi Ki Beri'. This is a Saatvik treat people enjoy in winters and it's very tasty. :)

Provided by Charishma_Ramchanda

Categories Breads

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 cups yellow maize flour (Makkai, available at any Indian grocery store. Maize is Spanish for 'Corn', so a regular corn flour )
salt
red chili powder, to taste
1/2 teaspoon coriander powder
1 cup fresh fenugreek leaves, cleaned, washed and finely chopped (methi)
1 -2 green chili, washed, ends trimmed and finely chopped
hot water, to knead, as required
oil or ghee, to fry

Steps:

In a bowl, sift together the maize flour, salt, red chili and coriander powders together.
Add green chillies and fenugreek leaves to the bowl.
Mix well.
Add hot water, as required, and knead the mixture well into a dough (similar to how you make puri dough).
Pinch off small rounds of the dough.
Use a rolling pin and make beris on a board dusted with flour (like you make rotis), about 4-6 inches in diameter.
Use ghee/oil and hot water to flatten them gently and carefully.
Fry the beris on a hot tava (non-stick griddle) using a teaspoons or two of ghee or oil and spreading it all over each beri.
Serve hot with mango pickle and buttermilk on a cold winter night to enjoy it to the max!

NORTH INDIAN METHI BUTTA PALAK - A 'FENUGREEK LEAVES-BABY CORN

North Indian Methi Butta Palak - a 'fenugreek Leaves-Baby Corn image

I came across this wonderful recipe that had an equally pretty picture accompanying it, in the newspaper, months ago! Luckily, I had cut it and saved it in a little bag in my little room. Tonight, I wanted to make something nutritious, tasty and different from usual food. I opened up the bag, and, found this! I made it for dinner tonight and we enjoyed it with hot rotis. I enjoyed it with white bread! It tastes really good. It got praises from all of us. Many thanks to 'City Times' for carrying this recipe in their newspaper.

Provided by Charishma_Ramchanda

Categories Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

250 g methi leaves, cleaned, washed, drained and chopped (fenugreek leaves)
250 g spinach leaves, cleaned, washed, drained and chopped (palak leaves)
100 g baby corn, cut into small circular discs, boiled and drained
25 g garlic, peeled and finely chopped
125 g onions, peeled and chopped
50 g tomatoes, peeled and chopped
10 g ginger, peeled and chopped
25 g green chilies, ends removed, rest of it chopped
1/2 tablespoon turmeric powder
1/2 tablespoon cumin seed
1 bay leaf
3 cardamoms
2 tablespoons cooking oil (I use Minara Sunflower cooking oil)
1 teaspoon salt
2 tablespoons fresh coriander leaves, for garnishing

Steps:

Firstly, put the methi leaves and palak leaves in plenty of boiled water for a while.
Then, put them in chilled cold water for a while.
Drain.
Keep aside.
Put babycorn in a bowl and add plenty of water.
Allow to boil until babycorn is three-fourth cooked.
Heat oil in a skillet.
Add bayleaf, cumin seeds and cardamoms.
Allow cumin seeds to crackle.
Once they stop crackling, add ginger and garlic.
Saut'e until their raw smell is gone and garlic is lightly browned.
Add onions and saut'e till brown.
Add green chillies and turmeric powder and mix well.
Add tomato.
Cook, uncovered, on medium flame, till tomato is tender and breaks easily.
Add salt, spinach leaves (palak leaves), methi leaves and drained baby corn.
Mix well.
Cover.
Cook on medium-high flame for 10 minutes, stirring two-three times in between.
Uncover.
Mix well.
Garnish with corriander leaves.
Serve immediately with hot rotis for a fantastic dinner/lunch!

Nutrition Facts : Calories 131, Fat 7.7, SaturatedFat 1.1, Sodium 638.7, Carbohydrate 14.7, Fiber 3.2, Sugar 2.9, Protein 3.6

Tips:

For the best results, use fresh fenugreek leaves. If you can't find fresh leaves, you can use dried fenugreek leaves, but they will not be as flavorful.
If you don't have a rolling pin, you can use a wine bottle or a glass jar to roll out the dough.
If the dough is too sticky, add a little more flour. If the dough is too dry, add a little more water.
Cook the breads over medium heat so that they have time to cook through without burning.
Serve the breads warm with your favorite curry or chutney.

Conclusion:

Yellow maize flour and fenugreek leaves are two versatile ingredients that can be used to make a variety of delicious Indian breads. These breads are a great way to enjoy the flavors of Indian cuisine and are perfect for any occasion. Whether you are a beginner or an experienced cook, these recipes are sure to please. So get cooking and enjoy the deliciousness of Indian breads!

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