Wednesday, July 9, 2014

Methi Paratha

Methi Paratha







    As in my earlier post ,I had pointed out the health benefits of methi/fenugreek.It make sense to use it  in our food as often as we can. Being from a family with high sugar and diabetics ,everyone gets concerned of me going on the same path in the future and suggest me to take all possible precautions to avoid the situation in near future. Methi helps in regulating the blood sugars. So I try to use methi in day to day cooking as much as possible.
    Coming to methi paratha,its  a good way to use methi leaves in parathas specially for kids ,Its very easy to make and are good for breakfast with all the goodness and nutrition. Unlike other parathas which are usually stuffed with the filling/stuffing's, in these parathas fenugreek leaves are directly mixed to flour with seasonings and cooked. Its usually served with plain yogurt and pickle.



 Preparation Time :15  Minutes
Cooking Time  : 30 Minutes
Difficulty level  : Easy


Ingredients

  • 2 Cups whole-wheat flour
  • 2-3Tbs Chickpea flour/Besan
  • 1 Cup fenugreek leaves washed dried and finely chopped
  • 2 Green chilies finely chopped
  • Cooking oil for roasting
  • 1 tsp carom seeds
  • 1/2Tsp Cumin powder
  • 1/2Tsp Turmeric powder
  • 1/2Tsp red chilli powder
  • Salt to taste

Directions


  • In a mixing bowl, add whole wheat flour, Besan, green chilies, fenugreek leaves, red chilly powder, salt, turmeric powder, cumin powder,1 tbsp of cooking oil and carom seeds/Ajwain. 
  • Mix all the ingredients properly and add water and knead to form a soft, smooth dough, Keep aside and let the dough rest for 15 to 20 minutes.
  • Divide dough in equal size balls, dust each ball with flour and gently roll to a 6-7 inch chapatti .
  • Heat a heavy griddle or tawa and cook the paratha on both sides. Use ghee or oil to roast the parathas.
  • Serve hot with a dollop of butter on top with mango pickle, plain yogurt or  raita. .


 

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