Methi Paratha Recipe: It is very rare that it is winter season and hot fenugreek parathas are not made at home. The fresh taste of fenugreek, the aroma spreading in the kitchen and the addition of curd or butter, this combo makes any day special. But sometimes a small problem spoils the entire fun of methi paratha, the bitterness of fenugreek. Many people think that bitterness in fenugreek is normal and it is difficult to remove it, but the reality is that by knowing just one or two right tips, you can make very tasty and soft parathas without any bitterness. Nowadays, everyone is looking for kitchen hacks on social media and in such a situation, people like this easy trick of fenugreek paratha. By simply adding a special thing while kneading the dough, not only the bitterness is controlled, but the parathas also become market style soft and flavourful. In this article, we will tell you in simple language how to prepare fenugreek parathas without bitterness, and will also know how beneficial fenugreek is for your health. If you are fond of eating fenugreek every winter, then this complete guide is going to be very useful for you.
Ingredients required to make Methi Parathas
- Fresh fenugreek: 1 cup, finely chopped
- Wheat flour: 2 cups
- Curd: 2 to 3 tablespoons
- Green chilli: 1 to 2 finely chopped
- Ginger: 1 small piece, grated
- Red chilli powder: half teaspoon
- Turmeric: half teaspoon
- Coriander Powder: Half teaspoon
- Celery: half teaspoon
- Salt: as per taste
- Oil or Ghee: for baking
Easy method of making Methi Paratha step by step
Step 1: Mixing curd into flour
Take flour in a big vessel and add curd to it and mix it gently. Adding curd reduces the bitterness of fenugreek to a great extent and the parathas become very soft. This method is very much in trend these days because many food bloggers also follow it.
Step 2: Mixing all the spices and fenugreek
Add chopped fenugreek, celery, green chilli, ginger, turmeric, red chilli powder, coriander powder and salt to the flour. Now slowly add water and knead a soft dough. After kneading the dough, keep it covered for 10 minutes so that the spices and fenugreek get set properly.
Step 3: Rolling and baking the parathas
Now make small balls of the dough and roll them lightly. Heat the pan and apply oil or ghee on both the sides and cook the paratha until it turns golden. The pleasure of eating fenugreek parathas with ghee in winter is different.
Step 4: Serving
Serve paratha with hot curd, pickle or white butter. Methi parathas made in this way will not be bitter at all and will taste very tasty.
Benefits of eating fenugreek (Health Benefits of Methi)
Fenugreek is not eaten just for taste, but it is considered a superfood of winter. Fiber, iron, calcium, vitamin K, vitamin C and many types of antioxidants are found in it. It also balances the internal heat of the body.
1. Improves digestion
The soluble fiber present in fenugreek strengthens digestion and reduces the problem of constipation. In winter, when people eat more heavy food, fenugreek helps in maintaining balance in digestion.
2. Beneficial in diabetes
Fenugreek is very effective in controlling blood sugar. Therefore, people with diabetes can also eat fenugreek parathas comfortably, just keep less ghee.
3. Rich in iron
Fenugreek leaves contain rich amount of iron, due to which it helps in removing anemia. It is considered very beneficial especially for women.
4. Good for bones
The calcium present in it strengthens the bones. Complaints of joint pain are common in winter, in such cases consumption of fenugreek provides relief.
5. Beneficial for heart health
Antioxidants and fiber found in fenugreek reduce bad cholesterol i.e. LDL. This improves heart health and also reduces the risk of heart blockage.
