Methi ka Paratha Banna ki Veedhi
Nutritious breakfast to give one glimpse of the nutritional value, the supplements and vitamins incorporated are thiamin, riboflavin, folic acid, niacin, vitamins A, C and B6.
About a hand full of fenugreek leaves give you only 12 calories and, on the contrary, gives us around 0.9 g fiber, 0.24 g fat, 0.85 g protein, 1.24 mg press, 11 mg phosphorus, 7 mg calcium, 7 mg magnesium and 28 mg potassium. Meethii/fenugreek is highly beneficial to humans with low calorie intake and so many beneficial supplements we can absorb from meethi.
Meethi can consumed in many forms i.e. leaves, sprouts, seeds and can be made into various dishes such as dal, sprouts, paratha with various combination, dry sabji/vegetable.
Today we will be seeing how to make meethi ki paratha, its commonly made in many households in Gujarat, they call it as “Thepla” and in other regions it’s called as paratha. Let’s see what’s required to make the paratha:
Preparation Time: 15 minutes | Cooking time: 35 minutes : Total Time: 45 minutes
- Meethi leaves: 3 to 4 cups (cleaned and de stemmed)
- Whole wheat flour: 3 to 4 cups
- Chilli powder: 1 tsp
- Coriander Powder: 1 tsp
- Curd: 1 tbsp.
- Salt to taste
- Oil for mixing
- Oil for shallow frying
Meethi ka paratha Banna ki Veedhi/ Method:
- Take all the above ingredients in a bowl expect oil for frying and salt.
- Mix it till the dough becomes similar to chapati dough, it be bit softer than the chapati dough as we have added curd in it.
- Let it rest for a while and then divide the dough into equal sized balls.
- Roll the balls like chapati and fry them on tawa till they are done. These parathas can be served with pickle of choice and a dollop of curd.