Recipe for Methi Paratha
What is your favorite long distance travel food?
For me it has been always Methi paratha. During my childhood ,I remember
our long-distance train travel was not so easy and we wouldn’t find food as per our liking everywhere. My mom used to carry these home made Methi paratha which we used to relish.
These paratha or also called theplas has a longer shelf life compared to any normal Indian flatbread. It preserves really well making it perfect for long-distance travel.
Methi is also called fenugreek. Parathas made from fenugreek leaves are called as methi paratha.
What is this indian flatbread made of ?
These are Indian flatbread made with wheat flour, gram flour (optional), some spices and methi leaves. These are not only healthy, delicious & flavorful but also easy to pack, has a long shelf life, and it tastes great both hot and cold.
For longer shelf life use only yogurt to knead the dough and not water and also use gram flour along with wheat flour.
Health benefits of fenugreek leaves
These parathas are rich in iron content. Fenugreek / methi leaves apart from being nutritious also helps to keep blood sugar in control and is also best for those suffering from diabetes. Apart from making curry and subzi making methi paratha is also one of the easy ways to include methi leaves in our diet.
How to serve Methi parataha
They don’t really need any side dish, but you can serve parathas with chutney, pickle, or yogurt(dahi)
Winters are right here and it’s a pleasure eating this parathas in breakfast with pickle.
How to make Methi Paratha
INGREDIENTS
- 2 cups wheat flour(aata)
- 1 cup methi or fenugreek leaves, finely chopped
- ¼ cup curd
- 1 tsp turmeric powder
- 1 tsp ginger paste
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1 tsp cumin seeds
- 2 tsp oil
- salt to taste
- water as required, to knead dough
- oil or for roasting parathas
INSTRUCTIONS
- First in a mixing bowl take the chopped methi leaves.
- Next add curd and add ginger paste , turmeric powder, coriander powder, red chili powder, cumin seeds and salt to taste .
- Mix all together and let it rest for 15 minutes.
- Next after resting add the flour , 2tsp oil and mix well, then add water little by little to knead the dough.
- Cover the dough and let it rest for 15 minutes.
- Now take a medium sized ball dough, roll it and flatten it.
- Dust some wheat flour and roll it to parathas using rolling pin.
- Now on a hot tawa place the rolled paratha and cook both sides by applying oil / ghee .
- Serve these parathas with pickle.
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