Methi And Palak Paratha Recipe
Make this quick, simple and diabetic friendly paratha for breakfast or even serve it along with an aloo sabzi for dinner. Adding greens to the paratha is a great way to incorporate an additional green vegetable into your daily meal.
Methi and Palak Paratha Recipe is a wholesome Indian Flat bread that is made by kneading the dough with the spinach and methi leaves. Adding greens to the paratha is a great way to incorporate an additional green vegetable into your daily meal. It is also a great way to use leftover vegetables from the previous meal by binding dough to make parathas. Serve Methi and Palak Paratha for breakfast along with curd and pickle. These parathas can be packed for the kids school lunch box as well.
Here are more parathas to try
Did you know: Fenugreek has good properties for sugar and lipid control. Fenugreek seeds contain a high level of dietary fiber, dietary fiber can provide benefits, including slowing gastric emptying; preventing the rapid uptake of glucose from the small intestine, thus reducing blood sugar levels.
Spinach is also one the many green leafy vegetables that have been recommended by nutritionist over the years to avoid the risk of developing diabetes.
- 2 cups Whole Wheat Flour
- Methi Leaves (Fenugreek Leaves) , a bunch, roughly chopped
- Spinach Leaves (Palak) , roughly chopped
- 1 Onion , finely chopped
- 4 cloves Garlic , grated
- 1 teaspoon Cumin seeds (Jeera)
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Red chilli powder
- 1/2 teaspoon Coriander Powder (Dhania)
- 1 teaspoon Cumin powder (Jeera)
- 1/2 teaspoon Chaat Masala Powder
- 2 tablespoons Cooking oil
- Salt , to taste
- Water , to bind the dough
How to make Methi And Palak Paratha Recipe
To begin making the Methi and Palak Paratha Recipe, in a pan heat oil over medium heat. Add the cumin seeds and allow them to sputter. Next add the chopped onions and grated garlic, fry until fragrant.
When the onions turn light brown in color, add the turmeric powder and red chilli powder. Sauté for a minute or so. Then add the cumin powder, coriander powder and sauté again for few seconds.
Add the chopped spinach and methi along with salt and chaat masala. Stir to combine and cook the greens over medium flame. The greens will immediately release water, so keep stirring until they are fully cooked and the water evaporates completely. Turn off the heat, transfer spinach and methi leaves to a bowl and set aside to cool completely.
In a large bowl, add the whole wheat flour along with cooked spinach and methi mixture. Gently rub the greens and flour with your fingers.
Using little water at a time knead it together to make a firm and smooth dough. Drizzle a teaspoon oil on the top and knead until the dough is smooth but not sticky.
To make the parathas, divide the dough into 8-10 portions of equal size. Roll each portion out into a flat paratha about 6-7 inches in diameter
Our next step is to cook the paratha; for this preheat a skillet (Roti Tawa). When the tawa is hot; place the rolled out paratha in the skillet and cook for a minute on both sides until you notice a few brown spots appear on both sides.
At this stage, you can skip smearing paratha with oil for cooking, instead cook it directly over the flame like Chapati until the paratha is fully cooked from both the sides. Serve the paratha hot with Raita and Chutney
When you notice the brown spots, smear a teaspoon of ghee or oil on both sides and cook until the paratha has turned golden brown and lightly crisp on both sides. Cook on medium and not high heat as you want the paratha to get cooked evenly. Once the paratha is done, place it on a platter and proceed to cook the remaining parathas.
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