Methi Paratha: Eat the Healthy Way
Methi parathas ((fenugreek paratha) are very common as a breakfast in Indian households. Health and taste all in one neat little package! What more can one ask for?
It is believed that paratha (flat-bread) is originated in North India. It is still a favorite with the people of north. The word paratha is a combination of two words parat and atta. They mean layers of prepared dough. The methi paratha is an important part of the traditional South Asian breakfast. Generally, it is made using ghee but sometimes oil is also used. Some people even bake it in an oven for health reasons. Typically, methi parathas are savored with a spoonsful of white butter (they tastes best when home-beaten) spread on top of them
Health benefits:
A North Indian household just cannot do without parathas and specifically the methi or fenugreek parathas. It is used in almost served on a weekly basis if not more. But what you might not know is that the methi or fenugreek in these parathas is a rich reservoir of medicinal properties that impart many health benefits. Here are the top reasons why you should include methi parathas in your diet more often.
- Lowers blood cholesterol
- Reduces risk of heart disease
- Aids digestion
- Helps counter acid reflux or heartburn
- Helps you lose weight
- Remedy for fever and sore throat
- Controls blood sugar levels
- Induces and eases child-birth
- Increases breast milk production in lactating women
- Helps reduce menstrual discomfort
- Helps prevent colon cancer
- Helps treat skin problems
- Helps soothe skin inflammation and reduces scars marks
- Can help resolve hair problems
Ingredients
- 2 cups whole-wheat flour
- 1 cup fenugreek leaves (wash and keep them dry)
- 1/2 tsp red chilli powder
- 5 tbsps oil (vegetable/sunflower oil)
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- Salt to taste
Preparation
- Put the flour, methi/fenugreek, 1 tbsp of cooking oil, the cumin seeds, the turmeric and red chilli powders and salt into a sufficiently large mixing bowl.
- Add a little water each time repeatedly to this mixture, and knead to form a medium soft yet smooth dough. Keep the mix aside for 30 minutes.
- Divide the dough into about golf ball sized portions and roll and flatten between your hands till they are very smooth and have no cracks.
- Add a bit of floor to a rolling board. Add some oil to each of the ball sized portions you made earlier. And roll each of them. Do not make them very thin. You can stack the rolled ones by adding a layer of thin plastic film between each paratha.
- Before serving heat a griddle and fry the methi parathas one at a time.
- Put a paratha on the griddle, flip when you see tiny bubbles appear on the surface of the paratha. After the first flip, drizzle a bit of the remaining cooking oil on the top and spread well with a spatula over the surface of the paratha. Flip the paratha again in 30 seconds and drizzle the cooking oil on the other surface too. The paratha is done once both sides are crispy and golden brown.
Side dishes that go very well with methi paratha are qeema (a ground mutton delight cooked with Indian spices and vegetables), curd, nihari (a lamb dish), raita and daal. The paratha can be also served with pickle, chutney or chilled yogurt.
Nutritional informational per Methi paratha
- Calories 207.8
- Total Fat 10.7 g
- Dietary Fiber 4.1 g
- Cholesterol 0.4 mg
- Potassium 117.9 mg
- Carbohydrate 25 g
- Sodium 302.4 mg
- Sugars 2.2 g
- Protein 5.2 g
Get into the kitchen, gather the ingredients and savor the goodness of Methi paratha today.
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