Methi Paratha is considered a healthy meal and is rich in iron. You can have Methi Paratha for breakfast or lunch. It is easily digestible and healthier as compared to another paneer, potato parathas. And, winter is here. Now you need delicious and wholesome food items. Methi paratha is one of them. In the winter, there are numerous options for green leafy vegetables. But what can you eat while it's raining? According to Ayurveda, Methi balances the Vata and Kapha doshas, which are depleted during the monsoon season, according to Ayurveda. Drinking methi-infused water is a fantastic way to revitalise your sluggish liver. Methi sprouts can also be used in stews and curries to get the benefits of their blood-purifying abilities. Nowadays, kids are not big fans of these veggies, but if you prepare a nice dish with them, they will devour it with great enthusiasm. Methi is a delicious and really nutritious vegetable that you can use to make paratha. Fenugreek is a great herb to use during breastfeeding because it contains a lot of calcium (as it increases the production of breastmilk in women). Therefore, eating fenugreek/methi paratha or fenugreek vegetables might be quite healthy for women who breastfeed their babies.
Methi is a seasonal delicacy that is rich in high-quality fibre that supports weight loss, improves skin and hair, and helps the digestive system. Other advantages of fibre include controlling blood glucose levels. Additionally, it contains antioxidants and anti-inflammatory substances that aid in the body's elimination of any unwanted toxic substances that might be hazardous to health or hinder weight loss. Now, without any further delay, let’s prepare this delicious Methi Paratha with Tomato and Coriander chutney, and allow yourself to savour a healthy and nutritious methi paratha.
Prep Time: 10 mins
Cook Time: 20 mins
Servings: 3
Ingredients:
- 2 cups- Wheat Flour
- 1/2 - Tsp -Ajwain
- 1/4 Tsp-Turmeric Powder
- 1/2 Tsp-Cumin Powder
- 1 Tsp-Garam Masala
- 1 Tsp-Chaat Masala
- 1 Tsp-Garlic
- 1 Tsp-Ginger
- 1 Tsp-Green Chilli
- 1 Tsp-Curd
- 2- Tsp-Oil
- Methi Leaves
To Make Tomato and Coriander Chutney
- 4- Tomato
- 2 handfuls of coriander leaves
- 5-Garlic cloves
- 4-Green chilli
- 1- Dry chilli
- 1- tsp-Grated coconut
- Small piece of tamarind
- 1 tbsp-Oil
- 1 tsp-Chana dal
- 1 ½ tsp-Urad dal
- 1/2 -Mustard
- Curry leaves
Method:
- Combine wheat flour, ajwain, turmeric, cumin, garam masala, chaat masala, salt, ginger, garlic, and green chilli in a large bowl with the curd, oil, and methi leaves
- Thoroughly blend everything
- Prepare the dough by adding water gradually. Knead the dough for 3–4 minutes
- Drizzle the dough ball with oil and cover it with a lid. Give it 30 minutes to rest
- Now, Separate the dough into balls of the same size
- Lay the dough ball on the flour-dusted surface for rolling
- Create an even roti by rolling the dough
- Place the roti made from the rolled-out dough in a hot pan
- Use some ghee to roast it on both sides
- Transfer it to a platter once it has golden brown spots on both sides
Methi For Tomato and Coriander Chutney
- In a large pan, heat the oil for 2 minutes on medium heat.
- Add chana dal and urad dal, and fry till golden brown
- Add garlic cloves, green chilli, tomatoes, and salt to taste. Now, saute till the tomato turns tender
- After sauteing, add a handful of curry leaves, then saute again for 2 minutes approximately
- Add grated coconut and a small piece of tamarind. Now mix well and switch off
- Now take a jar, and grind the paste. Keep it in the refrigerator to cool down
Now, serve this delicious methi paratha with tomato and coriander chutney.