Methi Paratha recipe | |Healthy Breakfast Recipe |The Perfect Punjabi Method | chefsiddhant

Hi! I’m chefsiddhant . On my channel, you will find me on YouTube / Instagram. I love food and sharing my experiences with you. Subscribe to see more indian food, travel , and recreation recipes on your feed !makki ki methi wali roti #MethiThepla #MethiParath Methi paratha is a healthy tasty whole wheat flatbread made with fenugreek leaves. These methi ke parathe are packed with flavor and nutrition. Plus they are a great healthier alternative to plain Paratha. Cook this methi paratha recipe in 30 minutes (if you have prepped methi leaves) and serve with curd, pickles, and curries! Fenugreek a.k.a methi leaves are easily found in India and I often end up making lots of dishes using it. When living in Bangalore, we would grow fenugreek leaves in our balcony. I would often add the fenugreek micro greens to salads and also make a variety of methi recipes from the fully grown harvested leaves. If you have a balcony, terrace garden or a herb garden, then try growing fenugreek. Another mouth-watering addition to this paratha is garlic. The fenugreek and garlic complement each other so well and both awesome flavors come through when eating the paratha. If you buy the fenugreek from the market, first pluck about 1 cup of methi leaves. Then in a bowl, soak the plucked leaves with enough water, 1 tablespoon vinegar and ½ teaspoon baking soda for about 3 to 4 minutes. Gently mix. The baking soda and vinegar gets rid of pesticides from the leaves. #chefsiddhant Ingredients 2 cups whole wheat flour - 240 grams 1 cup methi leaves (fenugreek leaves), tightly packed, not chopped ½ to 1 teaspoon finely green chilies or 1 to 2 green chillies 1.5 teaspoons finely chopped garlic or 7 to 8 small to medium-sized 2 teaspoons oil or Ghee - use any neutral oil or peanut oil ⅓ cup water or add as required ½ teaspoon salt or as required Ghee (clarified butter) or oil, as required for roasting Instructions Prepping Methi Leaves Place the fenugreek leaves in a bowl filled with water and to which ½ teaspoon baking soda and 1 tablespoon vinegar has been added. Soak for about 2 to 3 minutes, later draining all the water. Soak the leaves in clean water for a couple of minutes. Swish and move the leaves gently with your fingers. This removes any soil or mud particles that are on the stems or leaves. Drain the water again. You can repeat this process of soaking and draining once or twice or choose to thoroughly rinse the leaves under running water for a few times. Finally, drain the water well. Place the leaves on a kitchen towel and spread them evenly on it for a few minutes or you can proceed to chopping them. Kneading Dough In a bowl mix the whole wheat flour and salt. Add the chopped methi leaves, green chilies, garlic, oil and mix again. Pour water little by little and mix the dough first. Later knead to a smooth and soft dough adding water as needed. Note that the water proportion will vary with the water content in the fenugreek leaves and the type, variety of wheat flour. TIP 1: If the dough looks sticky, add a few tablespoons of whole wheat flour and knead again. TIP 2: If the dough looks dry or dense, add a couple of tablespoons of water and continue to knead. for more delicious and easy recipes please subscribe my channel: Most Watching Playlist :-    • Lunch Recipe   SUBSCRIBE HERE :    • jeera aloo recipe | aloo jeera recipe |  S...   Facebook   / chefsiddhant   Instagram: @chefsiddhant_   / chefsiddhant   Pinterest :- https://pin.it/30feem6