Methi (Fenugreek leaves) Ka Paratha
Methi Paratha is a India’s best breakfast in winter. There are different types of paratha in India. Paratha is healthy and full meal, long lasting. Paratha eat with green chutney, pickle, fresh curd or sauce.
Fenugreek leaves contain these nutrients per 100 g of edible portion:Wiki
- Carbohydrates: 6.0 g
- Protein: 4.4 g
- Fat: 0.9 g
- Calcium: 395 mg
- Phosphorus: 51 mg
- Iron: 1.93 mg
- Total energy: 49 kcal
- 1 cup Methi (Fenugreek leaves) leaves washed and chopped 1 cup
- 4 cups Flour (Whole wheat : Whole wheat flour is used for preparing various kinds of flat breads including Rotis, Paranthas and poories. Whole wheat flour has a higher nutritional value compared to all purpose flour.)
- 1 cup Vegetable Oil (Vegetable cooking oil. Various kinds of cooking oils are used in India. Peanut, Safflower, Sunflower and Mustard are some of them. Coconut and palm oil is used in Kerala region for cooking, while mustard oil is rejoiced in Bihar and West Bengal region.)
- 1 tsp. Red Chilies powder (Red chillies are frequently used to add “heat” to curries and other recipes.)
- ½ tsp. Turmeric Powder (Powdered form of dried turmeric root is frequently used in curries to give it color and a very subtle flavor.)
- ½ tsp. Garlic paste
- ½ tsp. Ginger paste
- Salt to taste
- Water as needed
How to make Methi Ka Paratha :-
- Add half cup of oil, Ginger and garlic paste.
- Mix them and add little water to it to make a thick dough.
- Take small balls and roll as for chapatis.
- Preheat a griddle (or tawa) over medium heat.
- And place one rolled out paratha. Pan-fry both sides using little vegetable oil on it.
- Fry both side paratha until cooked.
- Serve hot with your favorite green chutney, pickle, fresh curd or sauce.
Note : you can cook methi with ingredient and use it as filling of parantha as well .