Methi paratha is a great source of nutritious elements. Methi has antidiabetic medicinal value for type-1 and type-2 diabeties. Aside its nutritional and medicinal benefits, methi parathas are great for breakfast, travelling, picnics or just snacking with pickles anytime.
Ingredients:
Approx. 8 Methi parathas
- Whole wheat flour – 2 cups
- Besan (gram flour) – 2 tbsp
- Fresh methi or Fenugreek leaves – 2 bunches
- Ginger-garlic paste – 1 tsp
- Yogurt (dahi) – 2 tbsp
- Oil – 4 tsp
Dry Spices:
- Chaat masala – 1/2 tsp
- Ajwain (Carom seeds) – 1/4 tsp
- Jeera (Cumin) seeds – 1 tsp
- Green chilies – 2 finely chopped
- Garam Masala Powder – 1/4 tsp
- Salt to taste
Method:
- Clean methi leaves thoroughly.
- Finely chop methi leaves and keep aside.
- In a large bowl, combine whole wheat flour, besan, chopped methi leaves, chopped green chilies, yogurt, ginger-garlic paste, all the dry spices and salt. Mix well.
- Knead soft dough of the above mixture, adding little water at a time. Keep the dough aside for half hour.
- Divide the dough into small balls of suitable size and roll it out.
- Cook these parathas on the medium hot griddle. Turn them over to cook evenly in golden color on both sides. Apply little ghee/oil on each side and cook more for 30 seconds.
Serve garma garam Methi paratha with raita (flavored yogurt) on the side.
Several human intervention trials demonstrated that the antidiabetic effects of fenugreek seeds ameliorate most metabolic symptoms associated with type-1 and type-2 diabetes in both humans and relevant animal models by reducing serum glucose and improving glucose tolerance.`
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tasty parathes 🙂
Thank you!
Have fun cooking…..!
Thanks!
Have fun cooking…!