6 December, 2016

Fenugreek leaves/methi ka paratha |

Posted in : BREAKFAST RECIPES, DIABETIC FRIENDLY RECIPES, INDIAN FLAT BREAD| PARATHA| PARANTHA| on December 6, 2016 by : Divya Suresh Tags: BREAKFAST, chutney, diabetic friendly, fenugreek leaves paratha, GUAVA, healthy, menthya soppu, methi paratha, nutritious, roti, rotti, Winter special

ಮೆಂತ್ಯ ಸೊಪ್ಪಿನ ಪರಾಠಾ |

We get very fresh fenugreek leaves here now in winter. Anything made using fenugreek leaves tastes awesome and we all at home like this wonderful leafy vegetable very much. More and more dishes are prepared throughout the winter and we enjoy each and every dish.

I make fenugreek leaves paratha in three to four ways…. this is one among them. It gives a healthy feeling when we feed our family with these kind of dishes. I have also posted steamed fenugreek leaves subji here on my blog. Will try and post all the recipes related to this.

I make fenugreek leaves paratha in three to four ways…. this is one among them. It gives a healthy feeling when we feed our family with these kind of dishes, shall share all those recipes one by one.

Fenugreek leaves has excellent health benefits like…. it lowers blood cholesterol, controls blood sugar levels, etc what all and what not ! During winter indulging in dishes made of methi is what I like the most. Fenugreek leaves is rich in Calcium, protein, phosphorus, iron etc.

The best method of cooking this herb is steaming….. so that all the vitamins are retained. Here I made little less spicy paratha because the accompaniment (guava chutney) was comparatively more spicy. So adjust the spiciness of paratha accordingly

Ingredients : measuring cup used – 250 ml

Whole wheat flour – 1 cup
Fenugreek leaves – 2 cups
Red chilli flakes – 1/2 tsp (adjust)
Salt as per taste

Other ingredients :

Oil/Ghee to apply & roast the parathas
Rice flour/wheat flour for dusting the parathas
Water to knead the dough

PROCEDURE :

Gather together the whole wheat flour, chopped methi leaves, chilli flakes and salt and knead into a soft stiff dough by adding water little at a time, further knead well for two to three minutes, cover and keep it aside for minimum half an hour, then divide the dough into equal portions
Take a portion of the dough and roll it into circular disc, apply little oil/Ghee and fold it to make semi-circle, again apply little oil/ghee on that and fold it again to get the triangular shape
Dust rice/wheat flour on to the triangle and roll it again by retaining the shape
Heat the skillet/Tawa and roast the parathas on both the sides by smearing little oil/ghee
Methi paratha is ready to serve. Today I have paired these parathas along with guava chutney.