Methi paratha is Indian flaky, flat bread made up of whole wheat flour and fenugreek greens or methi leaves. This is really a very healthy and yummy all in one neat little package dish.
Methi paratha is a North Indian dish and popularly made during breakfast and can be eaten during lunch and dinner. Parathas can be prepared in many variations but this is a healthy variation served with curry, pickle and a cup of yoghurt would make a complete balanced meal.
This paratha is a very good way of eating your greens in a tasty dish. Children love it too. It can be eaten at breakfast, lunch or dinner. It is a perfect food to take for lunch or picnic as it is good to eat even after a few hours. You can make the dough and keep in the fridge for 2-3 days and quickly make parathas as and when you want.
In making a paratha, you need first prepare the dough, roll out and then cooked over a flat pan/tava.; ghee or oil is added during the cooking process. Sometimes veggies, greens like fenugreek, spinach are added to the dough making the parathas healthy and delicious.
For this recipe of Methi Paratha, you make a stuffing of methi/fenugreek leaves, onions, chopped green chillies and other spices and cook well. Make a small ball of the dough and roll it into a puri size and place a small ball of methi leaves stuffing seal all corners and roll it back to a shape of paratha. Another way of making is add the methi leaves stuffing to the whole wheat flour and make smooth dough. Spinach paratha can be made in the similar way.
The frozen methi variety does not have the same flavor, zest and aroma as the fresh ones and so do not yield good results. The paratha does not need any elaborate side dish goes very well with raitha or salad or simply plain curds. This paratha is rich in protein and gives a very soft texture.
This Indian flat bread is spicy and contains dried leaves of a herb called “Methi” (fenugreek). It is delicious especially when eaten hot and with some butter and Indian pickle. Methi is very good for diabetic people.
Recipe: Methi paratha
Summary: paratha made with fenugreek leaves stuffing
- 5 – bunch – methi leaves
Cooking time (duration): 25
Diet type: Vegetarian
Number of servings (yield): 4
Meal type: breakfast
Methi leaves are rich in calcium, phosphorus and iron and its mineral and vitamin contents are also high and this is easily assimilated by our body. Fenugreek, commonly known as methi seeds, gives a tangy flavour to the dishes it is used in. Fenugreek is grown throughout South Asia. It has a distinct taste and smell. It is native to the Middle East. The name means “Greek hay”, which presupposes its widespread use in Greek cooking. It is a leguminous plant belonging to the pea family. It produces long, slender, curved pods, which contain oblong, flattened, brownish seeds. The seeds, which have a slightly bitter taste, are roasted and ground, then used to flavour curries. The fresh leaves have a strong smell and they are used, either fresh or dried, in Arab countries, Turkey and India.
The fenugreek plant grows to a height of two feet with light green leaves and white flowers. Each pod gives 10 to 20 seeds. Fenugreek grows best in well-drained soil with low rainfall. The seeds turn a brownish yellow and have a rhombic shape. In India, it mainly grows in Rajasthan, Gujarat, Uttar Pradesh and Tamil Nadu.
The fenugreek seeds help relieve sore throat, throat pain, tonsillitis, dyspnoea (breathlessness) and cough. They also relieve hyper acidity and burning sensation in the stomach. The action of fenugreek is significant because all cough medication causes irritation in the stomach, whereas fenugreek relieves cough without this undesirable side effect. Fenugreek powder is an established remedy for dandruff. It also tones the hair, making it silky and shiny. It is a digestive aid and it is also used in diabetes in conjunction with insulin. It lowers blood sugar.
Fenugreek is an ancient spice, mostly used in pickles. Dry roasting enhances its flavour and reduces its bitterness. In Indian cuisine, it is eaten as a vegetable prepared like spinach and sometimes used in the preparation of Indian breads. In western countries, it is used as one of the main ingredients in curry powder or to flavour spiced vinegar.
Fenugreek is used both as an herb (the leaves) and as a spice (the seed). It is cultivated worldwide as a semi-arid crop. It is frequently used in curry.
Fenugreek is frequently used by lactating women to increase milk supply. Fenugreek green is a very popular curry cooked in the major sub-continental region of India and Pakistan, usually together with potatoes and/or spinach, and eaten with Roti or Naan (flatbread) and/or rice. Fenugreek seeds are mixed with yogurt which is used as hair conditioner. It is also one of the ingredients of khakhra, a type of bread.