Dry Methi leaves or Fenugreek leaves is used as herb either as fresh leaves or as dry leaves. It is a good source of Iron and Calcium. It is good for Diabetic patients. It cooks soon. Generally eating leafy vegetables for dinner is not good for children under 10. Sometime it might not digest properly. So I use dry leaves.
A question that haunts me every evening is, What do I make for Dinner? My family loves variety. I thought of doing Methi paratha, which is healthy, colorful, tasty and different.
Methi paratha or chapathi can be made with both fresh leaves and dry leaves. I have given both the procedures. But the picture shown is made with dry leaves. Chapathi can be made with either wheat flour or with Maida (all purpose flour). Than Maida, wheat is good for health, as we make this dish for health reason will make it more healthy with wheat flour.
Procedure 1:
Methi Paratha (Dry leaves)
Ingredients:
Wheat flour - 2 cups
Dry methi Leaves - 2 tsp (bought it from store)
Salt - As required
Sugar - 1/4 tsp
Oil - 1 tsp
Water to knead.
Method:
1) In a bowl take measured amount of wheat flour, methi leaves, salt, sugar and oil.
2) Mix well, to this mixture add water little by little and knead to make a soft dough.
3) Keep it aside for 15 mins covered with a damp cloth. Make balls of your desired size.
4) Roll the balls with rolling pin evenly on all sides. Should not be too thick or too thin.
5) Heat skillet on medium heat. Cook each rolled paratha separately.
6) When bubbles start emerging on one side flip the paratha and spread little oil. Let it cook for a minute.
7) Once done on both sides transfer to serving plate.
8) Best when hot. North Indians love to pair it with Curd. It goes well with any spicy side dish.
Procedure 2:
Methi paratha (Fresh Leaves)
Ingredients:
Wheat flour - 2 cups
Fresh methi leaves - 1 cup
Salt - As required
Sugar - 1/4 tsp
Oil
Water to knead
Method:
As i said earlier, doing with fresh leaves do not digest so easily. So should cook the leaves first. But also can do it as such by washing and adding it to the flour.
If you want to use the leaves cooked, follow this procedure. In a pan heat oil in medium, allow jeera to splatter. Then add ginger garlic paste and saute it. The flavor should go off. Now add fresh leaves either chopped or as whole and mix well. Cook for 3 - 5 mins. Generally leafy vegetables have water content in them, so no need to add water. Once cooked well keep it aside to cool.
To the cool methi mixture add wheat flour required salt and knead as procedure 1. Rest is the same as procedure 1.
Note:
1) If you are using fresh leaves, do not over cook which makes the leaves mushy.
2) Adding sugar allows to retain the methi leaves color. Also enhances the flavor.
3) Knead the dough for 5 mins to get soft parathas.
Thank you very much for stopping by my blog. Your comments are very precious and I treasure them a lot. Please leave your valuable comments and suggestions here.
A question that haunts me every evening is, What do I make for Dinner? My family loves variety. I thought of doing Methi paratha, which is healthy, colorful, tasty and different.
Methi paratha or chapathi can be made with both fresh leaves and dry leaves. I have given both the procedures. But the picture shown is made with dry leaves. Chapathi can be made with either wheat flour or with Maida (all purpose flour). Than Maida, wheat is good for health, as we make this dish for health reason will make it more healthy with wheat flour.
Procedure 1:
Methi Paratha (Dry leaves)
Ingredients:
Wheat flour - 2 cups
Dry methi Leaves - 2 tsp (bought it from store)
Salt - As required
Sugar - 1/4 tsp
Oil - 1 tsp
Water to knead.
Method:
1) In a bowl take measured amount of wheat flour, methi leaves, salt, sugar and oil.
2) Mix well, to this mixture add water little by little and knead to make a soft dough.
4) Roll the balls with rolling pin evenly on all sides. Should not be too thick or too thin.
5) Heat skillet on medium heat. Cook each rolled paratha separately.
6) When bubbles start emerging on one side flip the paratha and spread little oil. Let it cook for a minute.
7) Once done on both sides transfer to serving plate.
8) Best when hot. North Indians love to pair it with Curd. It goes well with any spicy side dish.
Procedure 2:
Methi paratha (Fresh Leaves)
Ingredients:
Wheat flour - 2 cups
Fresh methi leaves - 1 cup
Salt - As required
Sugar - 1/4 tsp
Oil
Water to knead
Method:
As i said earlier, doing with fresh leaves do not digest so easily. So should cook the leaves first. But also can do it as such by washing and adding it to the flour.
If you want to use the leaves cooked, follow this procedure. In a pan heat oil in medium, allow jeera to splatter. Then add ginger garlic paste and saute it. The flavor should go off. Now add fresh leaves either chopped or as whole and mix well. Cook for 3 - 5 mins. Generally leafy vegetables have water content in them, so no need to add water. Once cooked well keep it aside to cool.
To the cool methi mixture add wheat flour required salt and knead as procedure 1. Rest is the same as procedure 1.
Note:
1) If you are using fresh leaves, do not over cook which makes the leaves mushy.
2) Adding sugar allows to retain the methi leaves color. Also enhances the flavor.
3) Knead the dough for 5 mins to get soft parathas.
Thank you very much for stopping by my blog. Your comments are very precious and I treasure them a lot. Please leave your valuable comments and suggestions here.
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