METHI KA PARATHA
Methi paratha is traditional India flatbreads made with whole wheat flour, spices, Fenugreek leaves and herbs these are delicious healthy, wholesome and make for a great breakfast.
INGREDIENTS
• 2 cup whole wheat flour (atta)
• 1 cup methi leaves ( tightly packed, Fenugreek leaves)
• 1/4 tsp salt( adjust to taste)
• 1/4 to 1/2 cup tsp garam masala or ajwain ( carom seeds)
• 1 tsp grated garlic
• 1/4 tsp chilli powder or 1 green chilli chopped
• 1 tsp oil for kneading
• 2 to 3 tbsp ghee or oil for greasing layers
• 1/3 cup water ( adjust as needed)
DIRECTIONS
HOW TO MAKE METHI PARATHA
STEP - 1 Cleaning & prepairing methi leaves
Plunk only the leaves from the stalks of methi. Tender stalks are fine. Spray some vinegar and sprinkle some salt. Leave them for 5 minutes and rinse them well. This helps to get rid of the pesticide residue if any on the methi leaves. Discard the water and then repeat the rinse well a few times. Leave them in the colander and shake off gently so the excess water drains completely. You will need half cup fresh methi leaves for every cup of atta. You can use more if you prefer.
STEP 2 - Make Dough
To A Mixing Bowl, Add
• 2 cup wheat flour / atta
• 1 ½ tsp grated garlic
• 1/4 tsp red chilli powder or 1 chopped green chilli
• 1/4 to 1/2 tsp garam masala powder or ajwain powder
• 1 cup finely chopped methi leaves. Chopping this helps to bring out the flavors in Fenugreek leaves
• 2 to 3 tbsp fresh yogurt / curd ( optional)
Knead the dough with just enough warm water. Start with 1/3 cup and add more if required. Add 1 tsp oil.
[ ] Knead to a pliable dough. Set aside for about 30 mins. Resting helps to digest the parathas easily. If you do not have time, make them right away.
STEP 3 - Roll Methi Paratha
Divide the dough to 8 to 9 equal sized balls. Roll them to balls.
Flour he area. Sprinkle flour over the balls.
LAYERED TRIANGLE METHI PARATHA
[ ] For making layered paratha, smear half tsp oil or melted ghee on the roti.
Fold it to half. Smear more oil or melted ghee again.
Next fold it again to make a triangle.
Roll it slightly to make a thick layered methi paratha.
STEP 4 - Toast
[ ] Toast them on a hot tawa on a medium high flame. When you see tiny bubbles flip the methi paratha. Press it with the wooden spoon or with a kitchen tissue to puff it well.
Toast it on both the sides until lightly brown spots appear. Do not over cook they turn hard. Drizzle some ghee or oil. Stack the parathas one over the other to keep them soft. Also keep them covered until you serve.
[ ] Sprinkle some ghee or butter. Serve methi paratha hot with any curry or dal or chutney.
NUTRITION FACTS
SERVING SIZE : 1 Methi Ka Paratha
NUTRITION FACTS
Amount per serving
Calories 161 calories from fat 54
Fat – 6g
Saturated fat – 3g
Trans fat – 1g
Cholesterol – 10mg
Sodium – 78mg
Potassium – 122mg
Carbohydrates – 24g
Fiber – 4g
Suger – 1g
Protein – 5g
VitaminA – 27lU
VitmainC – 1mg
Calcium – 136mg
Iron – 2mg
