I love fresh methi leaves as they have great nutritional value. Also the health benefits they provide is numerous. Every time I try to pick up one here, but wonder what to prepare and walk away! This time we are having paratha mania @ our home. So thought it would be great to prepare Methi Paratha. And here comes our Spiced Methi Paratha...
I checked out many recipes online and a couple of cookbooks have. There are two ways to make methi paratha:
Either
Make a spiced stuffing like we do for our gobi paratha and make methi parathas the same way.
Or
Chop up the leaves and add them to the atta while making the dough and make parathas as normal. This is very simple and does not have any added taste.
We want to make something tasty yet simple.
You need
fresh methi / fenugreek leaves, cleaned and chopped fine - 4 cups (it needs to be washed in cold water, preferably 2-3 times to avoid any sand in it)
green chillies, chopped fine - 2
ginger, grated - 1 inch
powdered jeera / cumin seeds - 1 tspn
oil - 1 tsp
Salt to taste
atta / wheat flour - 5 cups
Water as needed
Ghee or butter to make the parathas
Heat the oil and add the cumin seeds. After 5 seconds, add the ginger, green chillies and some salt finally the methi leaves. Stir until the leaves start to wilt and get lightly toasted. Don't cook it for more than 5 mins. Let this mixture cool.
Add the spiced methi mixture to the atta, and add little more salt and enough water to make a soft, pliable dough. Divide into 6 equal-sized balls. Roll out each and cook on a tawa or griddle until both sides are golden brown.
After removing from fire, pat ghee or butter on both side and keep covered to maintain softness.
( I use oil instead of butter)
Serve with Yogurt dip.
Benefits of Fenugreek
Use a lot of fenugreek (methi) in your culinary preparations. They are so healthy and so appetizing, light and dry.
They are rich in protein, calcium, phosphorus, and iron in their natural form. The vitamin contents are also very high and is easily assimilated by our body. The long term use reduces deposits of fat in the body and lowers cholestrol. It has exceptional medicinal used and can be used as beauty aid.
I checked out many recipes online and a couple of cookbooks have. There are two ways to make methi paratha:
Either
Make a spiced stuffing like we do for our gobi paratha and make methi parathas the same way.
Or
Chop up the leaves and add them to the atta while making the dough and make parathas as normal. This is very simple and does not have any added taste.
We want to make something tasty yet simple.
You need
fresh methi / fenugreek leaves, cleaned and chopped fine - 4 cups (it needs to be washed in cold water, preferably 2-3 times to avoid any sand in it)
green chillies, chopped fine - 2
ginger, grated - 1 inch
powdered jeera / cumin seeds - 1 tspn
oil - 1 tsp
Salt to taste
atta / wheat flour - 5 cups
Water as needed
Ghee or butter to make the parathas
Add the spiced methi mixture to the atta, and add little more salt and enough water to make a soft, pliable dough. Divide into 6 equal-sized balls. Roll out each and cook on a tawa or griddle until both sides are golden brown.
After removing from fire, pat ghee or butter on both side and keep covered to maintain softness.
( I use oil instead of butter)
Benefits of Fenugreek
Use a lot of fenugreek (methi) in your culinary preparations. They are so healthy and so appetizing, light and dry.
They are rich in protein, calcium, phosphorus, and iron in their natural form. The vitamin contents are also very high and is easily assimilated by our body. The long term use reduces deposits of fat in the body and lowers cholestrol. It has exceptional medicinal used and can be used as beauty aid.
I enjoyed it Its really very healthy food
ReplyDeletelooks yummy... wil try for sure dear...
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