Methi Paratha-Yummy and Healthy meal package

In my previous hub on “Stuffed Parathas-Yummy Indian Breakfast (Part-1)” I mentioned about Indian cuisines like  Aloo Paratha and Gobi Paratha. Here I am going to mention about Methi  (Fenugreek) Paratha. It not only tastes yummy in winter but it is highly nutritious as well.

Methi enriches our food with calcium, magnesium, phosphorus, zink, iron and vitamins A,  B, C and E. It is a rich source of protein also. Methi has lots of medicinal values. It is a rich source of estrogen, the main female hormone which protects women against heart diseases, blood pressure and diabetes till the women has her regular menstrual periods. Once menopause is attained, the level of estrogen diminishes and women become prone to cardiovascular diseases and diabetes. So, it a best food for menopausal women.Other than this, it promotes appetite and easy digestion. It reduces the absorption of fats. So it is good for every age. It is a complete package of healthy and yummy food.

In some other hub, I will talk about other recipes of methi.

Methi Paratha can be cooked in different ways, either as stuffed paratha or methi mixed with the flour while making the dough. It can be mixed with corn flour/makki atta as I mentioned in my hub “Makki ki Roti-Mouth watering taste”.

Ingredients:

1.      Methi chopped (fenugreek)- one bunch (it can be increased or decreased)

      2.      Wheat flour

      3.      Ginger- a small piece grated

      4.      Green chilies-2-3

      5.      Salt-as per taste

      6.      Anardana powder (Powdered pomegranate seeds)-1tea spoon

      7.      Garam masala (optional)-as per taste

      8.      Coriander seeds (optional)-1 tea spoon

      9.      Cumin seeds-I tea spoon

     10.      Red chili powder (optional)- as per taste

     11.      Oil for sauté/ frying.

Method for Stuffed Paratha

1.      Keep the wheat dough ready as done in aloo/ gobi pratha.

2.      Heat the pan on medium flame.

3.      Pour oil in it and fry cumin and coriander seeds.

4.      Add chopped methi followed by salt, red chilly powder, chopped green chilies, anardana, ginger and garam masala.

5.      Keep a lid over the pan and let it cook for 5 mins. Avoid full cooking.

6.      Remove the lid and let the mixture dry on low flame.

7.      Keep it aside and allow cooling.

8.      Make small balls of dough.

9.      Take a ball. Keep it on the flat surface. Press it with your fingers to make it little flat circle.

10.  Take a table spoon of filling mixture and keep it on circle.

11.  Fold the sides of circle in such a way that a ball filled up with the mixture is formed.

12.  Roll it with the rolling pin or make it flat by continuously pressing and moving with the fingers on the flat surface.  

13.  Put it on pre-heated flat pan/tawa.

14.  Let it remain on medium flame.

15.  Keep on putting oil/ghee in small dosages.

16.  Keep on doing upside down till both the sides become brown.

17.  Serve hot with butter/ curd/ chatani/ sauce as per your choice.

Method for Methi dough Paratha

It is very simple and easy to cook.

1.      Take all the above said ingredients.

2.      Mix them with wheat flour and knead it to make its dough. Add oil in it while making dough but it is optional.

3.      Make small balls.

4.      Take a ball and roll it as done above.

5.      Put it over the preheated pan.

6.      Cook it on medium flame as done above.

7.      Serve hot as per your choice.

*** To give color to your paratha, you can blend methi in food processor/blender and make methi paste. Add this paste to flour and make the dough. It will impart green color to the parathas.

You can change the ingredients (add/ delete) to satisfy you taste buds. You may see some variation in the methods shown in the videos.