indian recipe

When living in Bangalore, we would develop methi and there was never a lack of methi for us. I would even add the delicate sauteed leaves to servings of mixed greens and make an assortment of methi plans from it. 

Methi paratha can be made without any problem. In the event that you don't get methi leaves, substitute spinach (palak) or amaranth (chaulai – green or red). The taste will be extraordinary and the parathas will not have the one of a kind methi flavor, however by the by, they will be sound and nutritious. 

Another noteworthy punch in the paratha is that of Garlic. The Fenugreek and garlic mix so well with one another in these parathas. So you have both the wonderful kinds of fenugreek and garlic when you nibble into the paratha. 

This methi paratha formula I gained from one of our cooks. At home, we make the parathas in an alternate way. Since I am inclined toward this one, I considered sharing the formula. Another comparative flatbread you can make with methi will be Methi thepla. https://www.mahimathakur.com/

These methi paratha can simply be had plain with Indian chai as well. Or then again you can serve them with curd or margarine or mango pickle or lemon pickle or green bean stew pickle. They are so acceptable. They additionally make a decent tiffin box bite and stay delicate whenever pressed in a foil. To make the stride by step pics I have divided this formula. The total formula will yield 8 to 10 methi ke parathe.