Methi Paratha is a healthy spiced paratha made by mixing tempered methi leaves with wheat flour in the regular making of paratha. Methi Paratha is an nice idea of including greens in the meal. This has a nice aroma, flavor because of fresh methi leaves. It can be made easily at home without much effort.

I usually make methi paratha for breakfast or for lunch box as it stays soft for a long time. You can pack it easily and it stays soft for long hours and it is one of the staple during travel. It goes very well with curd, pickle or even a simple dal. This recipe is simple and easy to understand and it does not need any fancy ingredients. If you like methi thepla, you can surely like this paratha also.

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About Methi Paratha

Methi paratha is simple paratha made with fresh fenugreek leaves, wheat flour and some basic spices. It is commonly made in many North Indian homes, mostly during winter season when fresh methi is easily available in markets. The paratha has nice flavor and soft texture when it is cooked perfectly.

This has a great flavor because of methi leaves, also it balances well with the spices added. Sautéing methi before adding it to the dough helps to reduce the raw taste and bitterness a lot. It also gives flavor and makes the paratha tastier. You can also pack it for travel as it stays good for one or two days easily.

This methi paratha has soft inside with slight crisp outside when cooked well. It is not very thick and it rolls easily. You can make it little thin or little thick based on your preference. You can also make stuffing using paneer or potato, fill it in the middle and cook it same way like aloo paratha.

I usually make this when I get fresh methi from the market. It feels wholesome and filling, makes a super way to use methi in dishes. I love parathas very much so it was such a treat for me as methi paratha is packed with flavours with the addition of all the spice powders that I added.

Whenever I find fresh methi leaves, I buy them as we all love methi thepla so this time after packing mittus lunchbox, I reserved a handful of methi leaves to try this methi paratha. Methi paratha needs no side dish at all for me, but if you prefer you can have it with curd and pickle. I had mine with curd and tangy tamarind sauce.

Methi Paratha Ingredients

• Whole wheat flour - I used wheat flour for base of the dough. It gives soft texture and makes it filling. You can mix little maida if you like.
• Fresh methi leaves - I have used fresh methi for flavor and nutrition. You can use palak or other greens also.
• Jeera - I have used it for tempering the methi leaves. It gives nice aroma, you can skip it if you don't like jeera flavor.
• Spice powders - I added red chili powder, jeera powder and chat masala. They give heat, aroma and little tang to the paratha. You can adjust according to your spice liking only.
• Oil - I have used oil for sautéing the methi and also while cooking the parathas. Oil keeps them soft. You can use ghee also for more rich taste.

Similar Recipes

• Aloo Paratha
• Masala Chapathi
• Methi Paratha
• Cheese Paratha
• Plain Paratha

How to make Methi Paratha Step by Step

1.Clean the methi leaves, chop it roughly rinse it in water and keep it ready.

2.Heat oil in a kadai, add jeera let it crackle. Add methi leaves and saute for a minute until it shrinks. Now add red chilli powder, jeera powder, chat masala powder and required salt.

3.Saute for 2 minutes. Now add this to whole wheat flour in a mixing bowl.

4.Add oil, first mix well with your fingers.

5.Now add water little by little to form a smooth nonsticky dough like chapathi dough. Let the dough rest at least for 15 minutes, keep covered.

6.Roll into small lemon sized balls. Take one ball,dust flour and roll it slightly thin as shown.

7.Like ways roll all the parathas ready. Heat tawa, cook the parathas first on one side, drizzle oil and cook on both sides till golden spots appear here and there. Serve hot!

Serve hot with curd or raita!

Expert Tips

• Cleaning methi - I clean the methi leaves well. I remove the thick stems and wash it well in water before using it.
• Reducing bitterness - I sauté methi before adding it to the dough. This step helps in reducing bitterness and gives good flavor.
• Dough resting - I let the dough rest for some time after kneading it. This makes paratha soft and also easy to roll.
• Spice - I add spice powders according to our taste. Sometimes I add garam masala instead of chat masala just for change.
• Cooking fat - I mostly cook using oil, but at times I have used ghee also for little more rich taste and aroma.

Serving and Storage

Serve this hot with curd, pickle or butter. This goes well for breakfast or lunch. You can store cooked parathas for a 2 days at room temperature and up to 4 days in fridge. Reheat on tawa before serving. If packing for travel, cook with little extra oil.

FAQS

1.Can I use dried methi instead of fresh?

Yes you can use kasoori methi if fresh methi is not available. Taste will differ but still good.

2.Can I skip sautéing methi?

You can, but sautéing gives better taste and reduces bitterness.

3.Can I add other greens?

Yes you can replace methi with palak or mix both also.

4.Does this paratha stay soft for long?

Yes it stays soft for a day and is good for lunch box.

5.Can I make dough in advance?

Yes you can make dough and keep in fridge for few hours. Bring to room temperature before rolling.

If you have any more questions about this methi paratha do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this methi paratha ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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The post Methi Paratha Recipe appeared first on Sharmis Passions.

Methi na thepla combines fresh fenugreek leaves, whole wheat flour, and aromatic spices to make this delicious spiced Indian flatbread recipe. Ideal for a nutritious breakfast or snack, convenient for travel, or as a tasty inclusion in lunch boxes, the Gujarati methi thepla hits the spot every time - thanks to its unique flavor and […]

The post Gujarati Methi Thepla (Fenugreek Flatbread) appeared first on Simple Indian Meals.

      An irresistible savory cake with a crispy exterior like Dosa and a soft interior like an Idli, yes I’m talking about this classic Andhra Breakfast DIBBA ROTTE. Serve this delicious Dibba rotte with Aavakaya, chutney, or sambar, this recipe is filling and absolutely delicious. Dibba rotte is a classic recipe that is very easy to make and a total crowd-pleaser.

 

       

           Traditionally Dibba rotte is made with freshly ground Idli batter, and Idli Rava or Rice Rava is used here. The Telugu-speaking regions use Idli Rava for their Idli batter instead of parboiled rice/uppudu biyyam. The coarse texture of the Rava gives it’s signature crisp exterior and granular soft interior. I bet once you try this, you’ll end up making Dibba rotte every time you make Idli batter. And the good part is you needn’t ferment the batter, just add the tempering to it and make Dibba rotte right away. But we have tried making it with fermented batter and the beautiful sour notes adds more magic. Now to get the perfect color and crunch, the key is to use a heavy cast-iron Kadai/pan. Let the Dibba rotte cook on low flame for longer to get the irresistible crunchy exterior.

        I have learnt making this dish from my best friend who hails from Machilipatnam and they make it quite regularly. I remember tasting this dish at her home and I fell in love with the dish instantly and I’m telling you if you are a person who loves slightly crispy bits in the bottom of the pan(like me) in dishes like upma, then this is just for you.

What is Dibba rotte and how to make it?

      The word Dibba means plump or fat and rotte means bread/flatbread. And traditionally rice Rava or Idli Rava is used instead of rice. As throughout Telugu-speaking regions, Idli is made with Rice Rava or Idli Rava, the granular idli texture is just irresistible.

        First, we need to soak the Urad dal and later grind it to a fine consistency, and then we add soaked rice Rava/Idli Rava to this batter. You can let this batter ferment to make idlis or use it to make Dibba rotte instantly. You can take a portion of this batter and add a simple tempering to the batter, using mustard seeds, cumin seeds, green chili paste. If you are making for younger kids, you can skip green chilies or omit them.

       Traditionally we use a heavy and shallow cast-iron Kadai or brass Kadai(itthadi ginne) to make this Dibba rotte. But any thick bottomed pan will work, just make sure to keep an eye on Dibba rotte and it’s not burning. Our goal is to achieve a golden-brown crispy exterior and cook through completely. While making spread light cooking oil on the Kadai and then pour the batter. Cover the pan and cook on a slow flame until it turns crispy on the bottom. Flip it through and cook until done. Then Serve hot Dibba rotte with pickle or chutney of your choice. Ginger chutney makes a great combination with this.

More names of Dibba rotte

   This Dibba rotte is also known as Dibba rotti or minapa rotti in some parts of Telugu-speaking regions.

Serving suggestions 

       Dibba rotte is traditionally cut in wedges and served as you get to taste the outside crusty exterior and the soft fluffy texture inside. The taste is not like that of idli as there is no sourness in the batter (since the batter is not fermented), but you can make it with fermented batter too. The crisp texture is what makes the dish more interesting.

    This Dibba rotte is a savory cake and has a similar color, shape, and texture. One of the reasons why people call it Andhra cake and most loved by kids. Serve with your favorite pickle or chutney or Podi of your choice. But I’d recommend you try with Ginger chutney.

So what all Ingredients do we need?

   All you need to make this dish is idli batter. So, you can use your favorite idli recipe. To make the Andhra way, use urad dal and idli Rava. You only need a handful of ingredients for this recipe:

• urad dal – either whole or split. 
• Rice Rava or idli Rava – Look for idli Rava in your nearby Indian grocery stores. The key for its signature granular crispy exterior is Idli Rava. 
• Fenugreek seeds – Helps indigestion
• Salt
• Tempering – Mustard seeds, cumin seeds, green chilies, ginger, curry leaves.

Please check out more delicious festive treats and tea-time snacks from my blog.

Chegodilu

Odappalu

Makka garelu

Palm jaggery whole wheat biscuits

Perugu wada

Vegan millet cutlet

Vegan potstickers

Let’s get into the recipe now

If you’ve tried this recipe, please share your valuable feedback in the comments below. Also you can Tag your photo and share it with #mycurryveda on Instagram @mycurryveda  or on Facebook . 

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Kanda gadda bakshalu is an authentic sweet potato stuffed flatbread savored on Maha Shivaratri in the Telangana region. These Bakshalu have an utterly creamy, healthy and divine sweet potato stuffing, and my kid absolutely loved it. Sweet potatoes are a great source of fiber, vitamins, and minerals. Additionally, they support Healthy Vision, enhance Brain Function and Boost Your Immune System.

Sweet potatoes have a dense fiber composition, and it satiates the hunger for longer periods. Hence, in Indian subcontinent we widely use it as fasting food. On Maha Shivaratri, majority of devotees observe a special fast consisting largely of fruits along with plenty of water and milk which keeps them hydrated. And sweet potatoes are fast friendly, filling and healthy. So these Bakshalu makes a great recipe to make on this coming Maha Shivaratri.

Significance of Maha Shivaratri

The festival of ‘Maha Shivaratri’ which literally translates to ‘the greatest night of Shiva’ is one of the most revered Hindu festivals across the Indian subcontinent. The Temples across the nation witness an outpour of devotees who gather around the Shiva Linga with their abundant offerings to appease Lord Shiva. Prayers and vigils go on throughout the night of Maha shivaratri. But what makes the festival special is its characteristic fasting or the Maha Shivaratri Vratam. The vratam marks a very high significance for every Shiva devotee, with some opting to even go on fasting through the day without a single drop of water. But majority of the devotees observe a special fast consisting largely of fruits along with plenty of water and milk which keeps them hydrated.

What are Bakshalu?

Bakshalu are a traditional delicacy, that we make on festivals or special occasions as an offering to the deity. These bakshalu are stuffed flatbreads, which can be made sweet or savory. In the Telangana region, Bakshalu are a traditional dessert or sweet and it has various stuffings. And stuffings like chana dal, moong dal, sesame seeds, sweet potato, Kova, etc. are used.

Now call this bakshalu poli or Holige, obbattu, bobbatlu, burelu, polelu, vedmi, boli this one dish has many names and avatars across diverse India.

In certain regions of Telangana, people call these Kanda gadda bakshalu as Mouram gadda polelu or mouram gadda bakshalu. This Kanda gadda bakshalu are specially prepared for the Maha Shivaratri festival for the kids, as they are fasting friendly and filling too. 

Ingredients needed for Kanda gadda bakshalu

• Kanda gadda – Sweet potatoes, they are also known by Mouram gadda, Ratnapuri gadda in the Telangana region. 
• Jaggery / Sugar – As sweet potatoes alone are sweet enough, we will be using minimal amount of sweetener.
• Cardamom – this is completely optional
• Whole wheat flour – You can also use Maida / All purpose flour instead.
• Oil
• Ghee

How to prepare this Kanda gadda bakshalu?

 Like every other flatbread, this bakshalu can be either made with Maida/all-purpose flour or Whole wheat flour. And I like to use whole wheat personally as it’s more healthy and that’s what I have grown up eating. So if you prefer using All purpose flour or maida please feel free to use it according to your convenience.

Stuffing – First step steam the sweet potatoes, later mash them with jaggery / sugar, and keep them aside.

Now the kind of sweet potatoes we get in India are quite fibrous and stays firm when boiled or steamed. They doesn’t require any further cooking after steaming them. You can just steam/boil them, peel the skin, mash them with jaggery powder/sugar.

And as I’m staying in the US, the sweet potatoes, which I get here are quite soft, when I steam/boil them they turn very mushy. Hence, I cook the mashed sweet potatoes slightly until they turn firm.

Dough – This bakshalu can be made with two kinds of dough, One is the wet dough that has been soaked in oil for hours and the other is a semi-hard dough that we regularly use to make roti. If you are using slightly firm sweet potatoes that we get in India, I would recommend you to use the firm dough. And if you are using the American variety of sweet potatoes then go for the wet dough.

Is this recipe VEGAN ?

You can skip the ghee part while roasting the Bakshalu or stuffed flatbread to make it vegan-friendly. If you have Gluten-intolerance, please substitute the whole wheat flour with gluten free flour to make these Bakshalu.

Serving suggestion

These Kanda gadda bakshalu/polelu are  traditionally served with warm milk. But a simple drizzle of ghee on warm Bakshalu is good enough for savoring.

Checkout more traditional festive foods and more Telangana delicacies.

Godhuma thalikala payasam

Pappu bakshalu

Nuvvula bakshalu

Vadapappu bellam panakam

Godhuma Nooka sheera

Shegala payasam

Sattu Pindi

 If you’ve tried this recipe, please share your valuable feedback in the comments below. Also you can Tag your photo and share it with #mycurryveda on Instagram @mycurryveda  or on Facebook . Also follow @taste.of.telangana on Instagram for more traditional recipes, culture and stories.

The post KANDA GADDA BAKSHALU appeared first on mycurryveda.

 Winter is in the air ; the chill and pleasant weather calls for  nice soul satisfying hot meals from the pan to the plate . We at home,prefer piping hot parathas or rotis for dinner .

Parathas are filling and healthy as you can include almost as many veggies you wish either by kneading it along with the dough or even by stuffing it into the rolled bread .

Doodhi Parathas are a family favorite during winter, so this time when I had some fresh Zucchini in my fridge I thought of making some delicious parathas with them. I have used green zuchini ,but you can also use the yellow zuchini which are widely available in the market .

Zucchinis belong to the squash family and are used in a variety of recipes across cuisines . Unlike cucumber ,zucchini needs to be cooked before eating.  Zucchini may either be shredded, grated , sliced or even used as cubes depending on the recipe that it is being used in .

For the paratha,I have peeled the zucchini and then grated it finely and kneaded along with the wheat flour with various spices and flavorings. 

If you want to try some healthy,delicious and tasty parathas, please click on the recipe links below 

• Aloo Paratha

• Pudina Paratha

• Palak Paratha

• Moong Paratha

• Doodhi Paratha /Bottlegourd paratha 

• Achaari Ajwain Paratha

• Capsicum Paneer Paratha

• Beetroot Paratha

• Kasuri Methi Paratha 

Ingredients 

Method 

• Squeeze out the excess water from grated zucchini and add it a mixing bowl along with the spices (red chilli powder , haldi powder , jeera powder and salt) . Mix it well with your fingers .
• Add the wheat flour and the corriander and knead into a smooth and firm dough without cracks .Apply some oil over the dough and keep covered for 10 mins. 
• Pinch out big lemon sized balls from the dough and roll them into a medium thick roti .
• Heat a tawa or griddle and place the rolled out paratha on the tawa .
• Flip it over when you see small bubbles and brown spots on the under side .
• Apply some oil around the paratha and roast it until its well done.
• Take it off the tawa and serve hot with some chilled curd or raita of your choice. 

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