Methi Paratha (Fenugreek Indian flatbread) is a healthy breakfast, lunch box or snack alternative!
Fenugreek seeds/ leaves are an essential part of most Indian cuisine. A lesser known fact is that Methi is a storehouse of medicinal properties.
Other Methi Recipes: Aloo Methi, Fenugreek Chicken, Purslane Curry
Methi helps reduce cholesterol, especially LDL (or ‘bad’ cholesterol). It helps reduce sugar absorption into the blood. Hence good for diabetics. It also plays a key role in maintaining heart health. Fenugreek is high in fiber and antioxidants which aids in digestion.
Methi Paratha is my way of including this medicinal powerhouse ingredient in my diet.
Methi Paratha (Fenugreek Indian flatbread)
- 2 cups Whole wheat flour
- 1/2 cup Methi leaves or Fenugreek leaves
- 5 tbsp cooking oil
- 1 tsp Red chilli powder
- 1/4 tsp Turmeric
- 1 tsp coriander
- 1 tsp Cumin
- 1 tsp Ginger garlic paste
- 2 tsp Lemon juice
- Salt to taste
- Water as required for kneading
- Pick methi leaves from stalks and chop roughly. Don't chop finely as this might release bitter juice from the leaves. Wash them throughly (at least twice) before use. Methi has fine dirt on it which should be removed before consuming.
- In a large mixing bowl, take flour, 1 tsp oil and all the remaining spices. Mix well. Now add methi leaves and mix well again.
- Add enough water to this flour mix to obtain a soft, non sticky dough.
- It's preferred to make the dough by hand and not in a food processor. The food processor blade might make the methi leaves mushy and release it's bitter juices.
- Rest the dough for 15 mins before working with it further.
- After 15 minutes, divide the dough into 10 - 12 equal balls.
- Heat a griddle/ skillet/ tawa on a medium flame.
- Take one dough ball and roll out into flat paratha using a rolling pin. Use flour to dust if required.
- Once rolled, place it on a hot tawa and cook on both sides (by flipping). Brush oil.
- Repeat the same steps for the remaining dough balls.
- Enjoy these parathas with lemon pickle, Dahi Ki Chutney, curry or dal (lentils).
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