Methi Paratha is one healthy way of adding the otherwise bitter fenugreek leaves in to spicy and tasty meal option.It can be eaten at home hot or can be packed to as a lunch box option as well.I usually spice it up with jeera and ginger which give a nice aromatic flavour and is also good for the stomach.As we all know fenugreek or methi is good for sugar patients and and as MIL this I end up making things with methi quite often.Also it lowers blood cholestrol,aids in digestion and reduces risk of heart disease.So it a healthy welcome is a must for all of us to this wonder leafy veggie.Let’s see now how you can make parathas out of methi leaves..
INGREDIENTS
| Wheat Flour | 1 cup |
| Methi/Fenugreek Leaves | a handful |
| Red Chilli Powder | 1/2 tsp |
| Turmeric Powder | 1/4 tsp |
| Coriander Powder | 1/4 tsp |
| Jeera/Cumin | 1/2 tsp |
| Grated Ginger | 1/2 tsp |
| Salt | to taste |
| Oil | 2 tsp |
HOW TO MAKE
- In a pan add oil followed by grated ginger and cumin.Add now cleaned and finely chopped methi leaves.
- Add red chilli powder,turmeric powder,coriander powder and salt.Add the mixture to wheat flour with a little oil.
- Knead the above mixture by adding water little by little.Make balls to roll parathas.
- Dusting with flour make parathas.Heat a tawa and adding very little oil place it on.
- Cook on one side flip and cook the other side too.
- Methi Paratha is ready.We had with tomato dal.
- Clean methi leaves properly before chopping.
- Adding caraway seeds/omam also enhances the taste.
- Adding garam masala also imparts a good flavour.
- Knead adding water slowly.
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