Winters are here and it is a pleasure eating different hot parathas every morning. Markets are flooded with Fenugreek leaves. Methi Paratha / Methi Chappati / Methi Thepla is an Indian spices flat bread which is super easy to make . Methi Paratha is a great recipe for anytime of the day, I know people who have this for snacks / breakfasts too.
I never used to be a fan of methi (Fenugreek) and after marriage, I came to know about fenugreek when it was used as bhaji with onion, green peas and tomatoes and served with Roti. Serve the warm Methi Parathas with chilled yogurt and a pickle of your choice.
In Indian households, we frequently use both the seeds and leaves of methi (fenugreek) in our dals, parathas, curries and various dishes.However, you wouldn’t know that methi or fenugreek is also a rich reservoir of medicinal properties. It contains protein, fibre, vitamin C, niacin, potassium, iron and alkaloids.
It is beneficial to diabetic patients and also helps to alleviate the symptoms of both menstruation and menopause. In short fenugreek has numerous health benefits which can help in overall well being. So try to include it in your diet at least once in a week. Green vegetables are very healthy for which we should make it a part of our diet in any way.
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METHI PARATHA - FENUGREEK PARATHA
Methi Paratha is a recipe popular across North Indian regions.This methi paratha is used by incorporating fresh methi leaves into the chapati dough.
Rinse the methi leaves and drain water completely. chop the methi leaves finely and keep aside.
In a bowl mix the all purpose flour, oil ,chopped methi leaves, green chilies, chopped ginger,salt and mix well.
Pour some water and knead to a smooth dough. make medium sized balls of the dough. Roll the dough into medium sized rotis or rounds.
On a frying pan, cook the methi parathas with some oil or ghee till they are browned on both sides.
Serve methi paratha hot with some pickle or raita.
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