Methi Palak Coriander Paratha
Servings Prep Time
2people 45mins
Cook Time Passive Time
10mins 20mins
Servings Prep Time
2people 45mins
Cook Time Passive Time
10mins 20mins
Ingredients
Instructions
  1. Keep all the ingredients ready.
  2. Wash the Palak leaves thoroughly and drain it.
  3. I have used a product called Steam it from Tupperware to steam the Palak leaves. You can use your idli pan for the same purpose. Steaming the spinach will retain all the nutrients rather than boiling in hot water and straining it.
  4. Puree the spinach in a blender.
  5. Wash the Methi leaves thoroughly and drain it. Chop the Methi leaves roughly.
  6. Heat a pan. Add little oil. Once the oil is hot, add cumin seeds.
  7. Once the cumin seeds splutter, add the chopped Methi leaves. Cook it for few minutes.
  8. In a bowl, take whole wheat flour. Add the pureed spinach, cooked Methi leaves and chopped coriander leaves. Add all the dry spice powders mentioned in the ingredients list. Add salt as required.
  9. Knead it into a soft dough using sufficient water. Rest it for minimum 20 minutes.
  10. Divide the dough into equal portions. Roll them into balls. Sprinkle little flour and roll the ball. Flatten the ball and roll them again. Dust with wheat flour to prevent it from sticking.
  11. Heat a non-stick tawa or griddle on a high flame. Place the Paratha on the hot pan. Cook it until you find bubbles.
  12. Then flip it and cook. Cook both sides until you find light brown spots. Smear ghee as required.
  13. Now serve the hot and yummy Methi Palak Coriander Paratha. I have served it with Dal fry. It also goes well with curd or pickle.
Recipe Notes

Tips

  • We should be very careful to wash the greens properly before cooking, as the store bought greens may contain high amount of pesticides in it. You can follow this approach to wash the leafy veggies thoroughly. In a big bowl full of water, add 2 big spoon full of white vinegar and 2 big spoon full of salt. Soak the greens in this mixture for 30 minutes, take it out and rinse / wash with cold water, the leaves of greens will be absolutely clean.
  • While storing the Spinach in fridge, do not store it in plastic bag. Instead wrap it in paper and then store. Veggies produces moisture, so if it stays in plastic, the moisture will rot the leaves, while paper will soak all moisture.

Nutrient values

Spinach:


  • Has abundance of Vitamin K, Vitamin A, magnesium, folate ( Iron), calcium, Vitamin C, Vitamin B2, potassium, and Vitamin B6. Folate is also good for cardiovascular system. Magnesium helps to lower high BP.
  • A great source of protein, phosphorus, vitamin E, zinc, dietary fiber, and copper. Good amount of selenium, niacin, and omega-3 fatty acids are also present.
  • Spinach has lots of antioxidants in it. The antioxidants keep cholesterol from oxidizing and saves blockage of heart’s arteries.
  • Inflammatory diseases such as arthritis, osteoporosis, migraine headaches, and asthma are crossed out by spinach as it has anti-inflammatory properties.

Methi leaves:

  • Helps to control diabetes.
  • Stimulates breast milk production.
  • Balances cholesterol level.
  • Improves heart health.
  • Cures constipation.
  • Curbs joint pain.

Coriander leaves:

  • Very good for digestive system.
  • Promotes liver functions and bowel movements.
  • Lowers bad cholesterol and increases good cholesterol.
  • Contains high amount of iron essential for curing anemia.
  • Has vitamin K in it which is good for the treatment of Alzheimer’s disease.

Side effects

People who have kidney or gallbladder problems should be careful about eating green leafy veggies. The oxalates in spinach sometimes interfere with the absorption of calcium.

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