Methi paratha is a popular Indian dish made from wheat flour, methi (fenugreek) leaves, and spices. It is a type of flatbread that is commonly consumed for breakfast or lunch in India. The dish originates from the northern region of India and is now widely enjoyed all over the country.
Methi paratha is often served with dollops of ghee or butter, which enhances its flavor. It is also often accompanied by raita, a side dish made from yogurt and spices, or a mango pickle. Methi paratha is a nutritious dish as methi leaves are rich in vitamins and minerals, and the whole wheat flour provides fiber.
In addition to its taste and health benefits, methi paratha is also a versatile dish that can be enjoyed in different ways. Some people like to stuff it with a variety of fillings, such as cheese, paneer, or potatoes. This makes it a perfect dish for people with different tastes and dietary restrictions.
Advantages of fenugreek or methi leaves
Methi leaves are abundant in vitamins and minerals and have been shown to reduce blood sugar and cholesterol levels. Among the healthiest green leafy vegetables are fenugreek leaves. The legume genus includes this adaptable herb. It has been used for a very long time to flavour many different foods. It is also a common spice in a variety of cuisines around the world. They give curries and stir-fries a mellow, fragrant, bitter-nutty flavour.
The entire structure of the plant is nutrient-dense. There are numerous ways in which fenugreek seeds and leaves are similar. The best attribute of these leaves is the variety of health advantages they provide. They are abundant and surprisingly nutrient-dense. Additionally, they are beneficial for females with PCOS, a polycystic disease. Fenugreek may benefit the health of the heart, diabetes, skin, and hair, claims a research.
Fenugreek is one of the oldest spices still in use. They are commonly grown by farmers in Europe and India. They may be used as a beneficial nutritional supplement to cure or prevent a wide range of illnesses due to their unique and therapeutic characteristics.
Fenugreek is a plant whose leaves are grown all over the world. They are a popular source of dietary fibre in cooking and are used regularly.
They have anti-diabetic and anti-carcinogenic characteristics in particular. They have long been widely used in both conventional and alternative medicine.
Ingredients for the methi parartha recipe
- Whole wheat flour — 2 cups
- Fenugreek leaves/ methi leaves finely chopped — 2 cups
- Garam masala — ¼ tsp
- Finely chopped green chilli — 1
- Turmeric powder — ¼ tsp
- Ajwain/ Carom seeds — ½ tsp
- Salt
- Oil/ghee
Method to prepare methi paratha recipe
- ½ tsp salt, 2 tablespoons oil, ¼ tsp garam masala, ¼ tsp crushed ajwain, ¼ tsp finely chopped green chilli, 2 cups wheat flour, and 2 cups finely chopped methi leaves should all be combined in a big bowl.
- Add water gradually while you knead the dough until it has a smooth and soft consistency. Depending on the quality of the atta you’re using, you’ll need between 1/2 and 3/4 cup of water. Give the dough 20 minutes to rest. After that, divide it into equal parts.
- Warm up the iron skillet or tawa.
- Take one dough ball and roll it into a paratha.
- When necessary, dust with dry atta.
- Rolling the paratha uniformly is important.
- Roll the paratha and place it on the hot tawa . Turn the side over after it has been cooking for about a minute. Before turning it over, spread 1/4 teaspoon of oil or ghee on the side that is halfway done.
- Apply ghee or oil on the opposite side as well. The paratha should be flattened with a spatula and fried until golden brown spots appear on both sides.
- You can serve methi paratha with pickles, yoghurt, and a cup of chai.
Only the leaves of the methi plant should be used to make paratha. Do not use the stalk.
Tips to prepare methi paratha recipe
- To these parathas, you can also add cumin seeds, ginger, garlic, red chilli powder, and other spices.
- To keep cooked Methi Paratha extra soft for a longer period of time or while packing them for a lunch, ghee should be added.
- Additionally, curd can be used to bond soft, pliable dough. This makes parathas softer.
- Be careful not to add too much water at once when kneading the dough as this will make it sticky and challenging to handle.
