Navratri Special Recipe: Methi paratha with sweet potatoes

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