Methi Paratha (Fenugreek bread)
10:51 AM Posted In Bread , Paratha 0 Comments »
Methi also known as Fenugreek is widely used in paratha in form of leaves,seeds in making curries and pickles and many more recipes. It is also one of the ingredients in the making of khakhra, a type of bread.When i was pregnant i had gestational diabetics and i was told by my dietitian to use methi as much as possible.Several human intervention trials demonstrated that the anti diabetic effects of fenugreek seeds ameliorate most metabolic symptoms associated with type-1 and type-2 diabetes in both .Ingredients:
Wheat flour 2 cups
Fresh methi leaves 2 cup
Salt to taste
Little red chili Powder(optional)
Fennel seeds 1/4 tbs
2 tablespoon oil/ghee
Ghee for spreading on parantha
Luke warm water
Method:
1.In a large bowl add flour and salt.Add fennel seeds and red chili and mix .At last add oil to it.
1.In a large bowl add flour and salt.Add fennel seeds and red chili and mix .At last add oil to it.
2.Mix everything well.Pour water in the bowl slowly slowly and keep mixing .Knead dough till it becomes smooth and you can hold it in hand as a ball.
3.Keep dough covered with a damp cloth for 15 min.
4.Make small golf size balls of dough and start rolling with a rolling pin.In the meanwhile heat tawa on non stick pan at medium heat.Once it is hot place the speard ball on the tawa.
5.After 2-3 min turn the parantha and put ghee on it.Now again turn parantha and put ghee.Now let the Parantha turn golden brown from both sides.
6.Remove from tawa and serve hot with pickle ,curd ,raita or any dry curry.
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