| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 218 | 6g | 1g | 35g |
| sugars | fibre | protein | salt |
| 1g | 6g | 8g | 0.8g |
From the hearty tomato sauce of spaghetti and the flavorful burst of meatballs, we now dive into a healthy and delightful world of fruits with the exotically named Methi And Palak Paratha Recipe. The fusion of fenugreek leaves (methi) and spinach (palak), tossed with green chili, ginger, and an assortment of spices, creates an irresistible flavor rush that commands your attention – and your taste buds too!
A Healthy Adventure
The Methi And Palak Paratha Recipe offers a dinner shift from my typical Italian-American recipes, stepping into the vibrant pallet of Indian cuisine. Not only is it a treat for the palate, it’s also full of health benefits, attributed to two of its main ingredients: fenugreek and spinach. Both are powerhouses of nutritional properties. For one, spinach, rich in antioxidants, can help reduce damage to our body’s cells. Fenugreek, on the other hand, is known for its anti-inflammatory properties. The blend of methi and palak in this recipe is a nutrient-dense concoction warranting a taste test and reap health bonus!
Memory in Each Bite
While this is a far cry from the pasta dishes and meatballs of my Italian ancestors, the Methi And Palak Paratha Recipe carries the same spirit—it’s a tangible piece of culinary tradition, passed down through generations. The process of mixing, kneading, and rolling the dough evokes a sense of nostalgia, reminding me of my grandmother meticulously crafting homemade pasta on a Sunday afternoon. The garlicky fenugreek and spinach stuffing, strikingly different yet somehow familiar, mirrors the same love and heartfelt commitment poured into every dish sampled from her kitchen.
The dish has parallels to the Italian Piadina – a kind of flatbread stuffed with greens and cheese. The flood of memories these dishes carry, from my own kitchen to the streets of Italy and India, is a testament to how food transcends cultures and unites us through a common language — the language of taste, tradition, and love.
Given the earthy tones of the methi and palak, these parathas pair excellently with yogurt or pickles. If you want a little more fusion, pair it with Italian Tomato Soup for a comforting, wholesome meal.
So, break out of your culinary comfort zone and let the Methi and Palak Paratha Recipe delight your senses in a burst of heart-healthy and palate-pleasing flavor adventure. Buon Appetito!
What You’ll Need
- 2 cups Whole Wheat Flour
- 1 large bunch Fresh Fenugreek Leaves (Methi)
- 1 large bunch Fresh Spinach Leaves (Palak)
- 1 Green Chili, finely chopped
- 2 cloves Garlic, minced
- 2 teaspoons Ginger, grated
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Coriander Powder
- 1/2 teaspoon Red Chili Powder
- 2 teaspoons Salt, or to taste
- 1 tablespoon Cooking Oil
- Extra Whole Wheat Flour, for dusting
- Cooking Oil or Ghee, for cooking the Parathas
Method
Step One
First of all, clean the fresh fenugreek (methi) leaves and spinach (palak) leaves under running water to remove any dirt. Then, chop them finely.
Step Two
Take a large mixing bowl and add the whole wheat flour to it. Add the chopped methi, palak, minced garlic, grated ginger, finely chopped green chili, and all the spice powders including turmeric powder, coriander powder, red chili powder, and salt. Mix all the ingredients well.
Step Three
Add a tablespoon of cooking oil along with enough water to the mixing bowl and knead all the ingredients to form a smooth yet firm dough. Let the dough rest for around 15-20 minutes.
Step Four
Afterwards, divide the dough into equal-sized balls. You can estimate the size based on how large you want your parathas to be. Dust each dough ball with some wheat flour and roll it out into a large, thin circular shape using a rolling pin.
Step Five
Place a pan or tawa on medium heat. Once it’s hot, place the rolled out paratha onto the tawa. Cook it on one side until you see bubbles appearing on the surface. Flip it over and cook the other side in the same manner.
Step Six
Apply a little bit of cooking oil or ghee on the surface of the paratha, flip it again and cook until it’s golden and crispy. Apply more oil or ghee on the other side and flip one more time to cook. Repeat the same steps with the remaining dough balls.
Step Seven
Once all the parathas are cooked, serve them hot along with your favourite curry or simply with a dollop of yogurt or pickle of your choice. Enjoy!
