Methi Paratha Recipe is a Punjabi paratha recipe and also popular across North Indian regions. This methi paratha is used by making use of fresh methi leaves or fenugreek leaves and chapati dough.
Cumin, salt, chili flakes, turmeric, asafetida, sesame seeds, oil, and fenugreek leaves. Notes: if you don’t have fresh fenugreek leaves use dry methi known as Kasuri Methi. Make the dough using hot water, you will need about 1/2 cup of water. Dough should be firm and pliable. Notes: dough should be prepare just before making paratha.
Mix all the ingredients for paratha together, millet flour, besan. Cumin, salt, chili flakes, turmeric, asafetida, sesame seeds, oil, and fenugreek leaves. Notes: if you don’t have fresh fenugreek leaves use dry methi known as Kasuri Methi.
Diabetes Diet: Bajra mixed with methi is a powerful combo as both the foods are rich in fibre, which facilitates slow release of glucose in the bloodstream, avoiding sugar spikes. Methi bajra paratha is good for diabetes diet. Methi leaves and bajra flour are good for diabetics. This methi bajra paratha is excellent for breakfast in winter.