Methi (fenugreek) is one of those herbs that is used extensively in Indian cuisine. Methi has some amazing health benefits, specifically in controlling blood pressure, cholesterol and helping with good digestion. I use fresh leaves (methi), dry leaves (kasuri methi), fenugreek seeds and powder in my cooking. While methi seeds and powder have great shelf lives, fresh methi doesn’t last long. If you store in the refrigerator without washing, it lasts up to two weeks. If you wash, dry and then store in the refrigerator, it lasts only a week. Also, since fresh methi is the whole plant pulled out of the soil, you’re likely to find some gravel at the bottom. The best way to store to is to cut the root end of the plants and discard. Store the rest and wash before each use.
Growing Methi
In general, methi is easy to grow. If you are a regular user, make methi a part of your herb garden along with other herbs like cilantro, mint and basil. Just stick the seeds in the soil and make sure there is the right amount of moisture. You’ll see the plants popping up in 2 to 3 days. Make sure the temperature is moderate-not too hot or cold.
-
- Kasuri Methi
-
- Methi Seeds
-
- Fresh Methi
-
- Growing Methi
Methi Paratha
Because of its natural health benefits and great taste, methi paratha is my favorite Indian bread. I’m sure you would know some of the delicious breads in Indian cuisine like naan, roti and so on. Check out our Aloo Palak Paratha recipe, which has a similar grain composition. Many Indian breads use all-purpose flour (also referred to as ‘maida’ in Hindi language). While maida makes the naan nice and fluffy, it has almost no nutritional benefits.
Quinoa
For this reason, I never use maida in my bread. I mostly use whole wheat flour. Over the last few years, I have been experimenting with other ingredients, to control my carb intake. I have however been unable to replace whole wheat completely. While I’m all for nutrition, I like my paratha to have a great texture and taste, so wheat stays for now. I added quinoa flour in different proportions and my first few trials were a disaster. I finally ended up with a 1:3 ratio of quinoa and whole wheat flour, and that turned out best.
Flax Seeds
Adding milled flax seeds to batters has become somewhat of a habit with me. As you know, flax seeds are packed with nutrition. They are rich in fiber, help control cholesterol, lower blood pressure and so on. They blend in easy, both from a texture as well as taste perspective. The result is a delicious and healthy paratha that goes very well with several dishes. Try it. You’ll love it.
Methi/Fenugreek has some amazing health benefits, specifically in controlling blood pressure, cholesterol and helping with good digestion. Flax seeds are rich in fiber, help control cholesterol, lower blood pressure. Quinoa is a protein rich food and a good source of magnesium.
Check out some of our recipes with fresh fenugreek:
Love quinoa dishes? Then give a few these a whirl:
Do you love our posts and recipes? We’d LOVE to see your creations so click a photo and tag us on Instagram with the hashtag #healthyindian3 and please give a star (★) rating below. Follow us on Facebook, Twitter, Pinterest, Instagram, YouTube & Tumblr for healthy, easy and delicious recipes and lifestyle tips.
*There could be affiliate links in this blog. As an Amazon Associate we earn from qualifying purchases.
Wholesome Methi (Fenugreek) Paratha
Ingredients
- 1/4 Cup Quinoa - Flour
- 3/4 Cup Whole Wheat Flour
- 2 Tablespoons Flaxseeds - Milled
- 1 Cup Fenugreek leaves - Washed, dried, fine cut
- 1/2 Cup Filtered water - Or as needed
- 1/4 Teaspoon Sea Salt - Or to taste
- 1 Tablespoon Olive Oil
Instructions
- Wash methi, remove and discard stalks, cut fine. Set aside whole wheat flour, quinoa flour, milled flax seeds.
- Add all ingredients in a bowl, including salt, add water in small quantities to get a thick, not sticky dough. Add 1 teaspoon oil, mix well, roll into a ball and set aside for at least 30 minutes.
- Roll the dough into 4 equal portions to make 4 parathas.
- 1. Flatten the dough, sprinkle some oil, fold it in half 2. Sprinkle more oil and fold again to make a triangle 3. Dust some wheat flour on it to keep it somewhat dry and 4. Flatten it with a rolling pin
- Cook it on a pan flipping both sides frequently till it bloats a little and turns brownish.
- Serve hot with your favorite vegetable and chutney.
Trackbacks/Pingbacks