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Aromatic and slightly bitter, these whole wheat flatbreads are packed with fresh fenugreek leaves and spices. A nutritious and flavorful Punjabi classic, perfect for breakfast or lunch with a side of yogurt and pickle.
Prepare the Dough (10 minutes)
Rest the Dough (20 minutes)
Roll the Parathas (10 minutes)
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Aromatic and slightly bitter, these whole wheat flatbreads are packed with fresh fenugreek leaves and spices. A nutritious and flavorful Punjabi classic, perfect for breakfast or lunch with a side of yogurt and pickle.
This punjabi recipe takes 50 minutes to prepare and yields 4 servings. At 398.39 calories per serving with 10.25g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or dinner.
Cook the Parathas (10 minutes)
Serve
Add finely grated carrots, boiled and mashed potatoes, or crumbled paneer to the dough for extra flavor and nutrition.
If methi is unavailable, you can make this paratha with finely chopped spinach (palak) or dill leaves (suva).
Add 1/2 teaspoon of garam masala or amchur (dry mango powder) to the dough for a tangy and more aromatic flavor.
Made with whole wheat flour (atta) and methi leaves, these parathas are an excellent source of dietary fiber, which aids digestion, promotes satiety, and helps maintain stable blood sugar levels.
Fenugreek (methi) is well-known for its potential to improve insulin function and help manage blood sugar levels, making it a beneficial food for individuals with diabetes when consumed as part of a balanced meal.
Methi leaves are a powerhouse of nutrients, including iron, vitamin A, vitamin C, and vitamin K. These nutrients support vision, boost immunity, and are essential for blood clotting and bone health.
Yes, it's quite healthy. It's made from whole wheat flour (Atta), which is rich in fiber, and fresh fenugreek leaves (methi), which are packed with vitamins, minerals, and antioxidants. Using ghee in moderation provides healthy fats.
One Methi Paratha (approx. 75-80g) contains around 180-220 calories, depending on the amount of ghee used for cooking. This recipe yields parathas on the lower end of this range.
The bitterness comes from the fenugreek leaves. To reduce it, you can chop the leaves, sprinkle them with salt, and let them sit for 15-20 minutes. Then, squeeze out the dark green juice that is released before adding the leaves to the dough.
For soft parathas, ensure you knead a soft, pliable dough (not stiff). Using lukewarm water and curd helps. Also, don't skip the 20-30 minute resting time for the dough. Cook them on a medium-high flame; a low flame can make them hard.
Yes, you can store the dough in an airtight container in the refrigerator for up to 2 days. However, the methi leaves might release more water, making the dough slightly sticky. You may need a little extra dry flour while rolling.