Methi leaves and honeyed potato brew here for copiousness of fibre. The aroma from methi leaves will fill your home good before this gratifying plate fills your stomach!
Ingredients
- 3/4 crater whole-wheat fritter flour (atta)
- 1 1/2 cups finely chopped fenugreek (methi) leaves
- 3/4 crater boiled and crushed honeyed potato
- 1 finely chopped immature chili or 1/2 finely chopped serrano pepper
- Salt to taste
Method
Combine all above mixture and brew good and stimulate into soothing mix (adding H2O usually if needed). Divide a mix into 3 equal portions and hurl out any apportionment into a round of 6-inch diameter.
Heat a skillet (tawa); mist or put few drops of oil to douse skillet for a initial paratha only. Cook paratha on both sides until ruddy spots appear. Do not leave parathas station too long, as they will prop up. Serve immediately.
Per portion :
- 152 calories
- 4.2 g protein
- 34.2 g carbohydrate
- 4 g sugar
- 0.7 g sum fat
- 4% calories from fat
- 5.8 g fiber
- 30 mg sodium
Source: Archana Saraf/The Physicians Committee for Responsible Medicine
Image source: Getty Images
Image for illustration only
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Navratri Special Recipe: Methi paratha with sweet potatoes
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