Tuesday, December 27, 2011

Methi Paratha

Today my recipe is Methi paratha. In winter season methi leaves are available very frequently so I use methi leaves in different recipes, and also I collect the fresh methi leaves, dry them and store in air tight container and use dried methi leaves in summer. Methi leaves are very healthy for every one so we should use weekly twice /thrice. Nutritional information about methi leaves ......
  1. Fenugreek leaves are enriched with minerals like Potassium, Calcium, and Iron. One hundred grams of fenugreek leaves comprise only 49 calories. The leaves have good dietary fiber and are enriched with Vitamin C. The Vitamin K from fenugreek greens are comparable to spinach.
  2. Fenugreek leaves are cooling, mildly laxative, pungent, and aromatic.
  3. Consumption of fenugreek leaves restores excellent digestion abilities. You will not get common digestive problems like digestive disorders and iron deficiency.
  4. Regular gargle using water soaked leaves will prevent or heal mouth ulcers. It is a quick remedy for sore throat.
  5. Improving the milk secretion in lactating mothers.
  6. Protect against cancers of the breast and colon.
  7. Lowering type-1 and type-2 diabetes.
  8. Lower serum cholesterol, triglyceride, and low-density lipoprotein.
Whole wheat flour - 2 cups 
Chopped fenugreek (methi) leaves - 1 cup Finely chopped onions - 1/2 cup
Green Chilli paste - 1 tsp
Turmeric powder - 1/2 tsp
Chopped coriander - 2 tbsp
Salt to taste
Oil for cooking

Method of preparation:
  1. Combine all the ingredients along with 3/4 cup of water, mix well and knead into a soft dough.
  2. Divide the dough into 4 equal portions.
  3. Roll out each portion into medium thickness roti, using the flour for rolling
  4. Heat a tava and cook each paratha, using little oil, till golden brown spots appear on both the sides.
  5. Serve hot with chutney or curry.

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