Healthy Methi Fenugreek Paratha Recipes

WHOLESOME METHI (FENUGREEK) PARATHA

Steps:

• Wash methi, remove and discard stalks, cut fine. Set aside whole wheat flour, quinoa flour, milled flax seeds.
• Add all ingredients in a bowl, including salt, add water in small quantities to get a thick, not sticky dough. Add 1 teaspoon oil, mix well, roll into a ball and set aside for at least 30 minutes.
• Roll the dough into 4 equal portions to make 4 parathas.
• 1. Flatten the dough, sprinkle some oil, fold it in half 2. Sprinkle more oil and fold again to make a triangle 3. Dust some wheat flour on it to keep it somewhat dry and 4. Flatten it with a rolling pin
• Cook it on a pan flipping both sides frequently till it bloats a little and turns brownish.
• Serve hot with your favorite vegetable and chutney.

METHI PARATHA (FENUGREEK PARATHA) RECIPE

Steps:

• Gather the ingredients.
• Put the flour, fenugreek, 1 tablespoon of cooking oil, cumin seeds , turmeric and red chili powders, and salt in a large mixing bowl.
• Add water, a little at a time to this mixture, and knead to form a medium-soft, smooth dough. Set the bowl aside for 30 minutes to let it rest.
• After the 30 minutes, divide the dough into golf-ball-sized portions and roll each one between your hands till they are smooth and without cracks.
• Very lightly flour a rolling board or clean counter surface and roll each ball into a circle of 7 to 8 inches diameter (5 to 6 milliliters thick). For convenience, roll out as many parathas as you like, stacking them, ready to cook with a layer of cling film between each paratha.
• Heat a griddle and fry the parathas one at a time. Put a paratha on the griddle and watch for tiny bubbles rising to the surface of the paratha.
• Do the first flip when you see the tiny bubbles. As soon as the first flip is done, drizzle a bit of the remaining oil on the top of the cooked side of the paratha and spread well over the surface.
• Flip again in 30 seconds and drizzle oil on this surface too. The paratha is done when both sides are crispy and golden brown. See the steps for making parathas .
• As you remove each paratha from the pan, store it in an insulated container lined with a paper towel to keep it warm and prevent it from becoming soggy. Of course, if you are eating them immediately or serving them to your awaiting family, there is no need for storage.
• Serve with chilled yogurt.

HEALTHY METHI (FENUGREEK) PARATHA

Steps:

• 1. You can use Food processor to chop Fenugreek, onion, green beans, peas, cabbage and chili pepper.
• 2. In a Bowl add the chopped ingredients and all other ingredients except flour and oil.
• 3. Add two cups of flour and use lukewarm water to knead the dough.
• 4. Don't make the dough too soft.
• 5. Cover the dough with wet towel and keep it in warm place for 30 minutes.
• 6. Punch down the dough and divide it to 14 - 15 portions. Make them round like ball.
• 7. Use rolling pin to roll the dough. Use dry flour for dusting.
• 8. Heat a griddle; cook each side of dough for 2 minutes.
• 9. Use spatula to press down dough to cook it evenly.
• 10. Use a brush to apply little oil on one side of paratha. (Optional).
• 11. Cook until golden in color. Your Healthy Methi Paratha is ready.
• Serve hot with Mango Pickle and Plain Yogurt.