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RECIPE
7 INGREDIENTS2 STEPS25MIN

Methi Paratha

4.3
3 Ratings

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Anju's Recipe Book

Though I wish to cater to all kinds of palates, you’ll chiefly find the Indian cuisine here wherein the Malabari (North Kerala) style will predominate as that’s where my roots, trunk and branches are.
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For the health conscious!!
25MIN
Total Time

Anju's Recipe Book

Though I wish to cater to all kinds of palates, you’ll chiefly find the Indian cuisine here wherein the Malabari (North Kerala) style will predominate as that’s where my roots, trunk and branches are.
GO TO BLOG

Ingredients

US / METRIC
Servings:
8
Serves 8
1 cup
Fresh Fenugreek
3 Tbsp
Oil
1/2 Tbsp
Red Chili Powder
1/2 tsp
Garam Masala , ground
to taste

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Nutrition Per Serving

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CALORIES
148
FAT
6.0 g
PROTEIN
5.0 g
CARBS
22.1 g

Cooking Instructions

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Step 1
Clean and wash the Fresh Fenugreek (1 cup). Pour Oil (1 tablespoon) to a pan and add the leaves and saute for a minute then add Red Chili Powder (1/2 tablespoon), Ground Turmeric (1/4 teaspoon), Garam Masala (1/2 teaspoon), and Salt (to taste). Saute for about three to four minutes.
Step 2
Add required salt and water to Whole Wheat Flour (2 cup) and make the dough (Same as chapathi). Add methi and Oil (2 tablespoon) to the dough and knead it well and keep for ten minutes. Take small portions of the dough and roll out chappatis and cook it on a tawa. If required can brush a little oil on the paratha while cooking. Serve hot.

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Nutrition Per Serving
Calories
148
% Daily Value*
Fat
6.0 g
8%
Saturated Fat
0.4 g
2%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
22.1 g
8%
Fiber
3.6 g
13%
Sugars
1.1 g
--
Protein
5.0 g
10%
Sodium
26.4 mg
1%
Vitamin D
--
--
Calcium
47.0 mg
4%
Iron
2.0 mg
11%
Potassium
170.6 mg
4%
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