Small Indian Fenugreek Methi Bhajji Recipe

 Small Indian Fenugreek Methi Bhajji Recipe

 

 Sometimes even bitter tastes beautiful. 

Fenugreek or Indian Small Leaf  Fenugreek is commonly used in Indian cuisine. Methi as they call it in hindi are microgreens rich in minerals, protein, potassium, zinc, and vitamin . It's also used for flavoring the various dishes.

It helps in controlling blood sugar levels as galactomannan, a natural soluble fiber present in Fenugreek slows down the rate of sugar absorption into the blood.

This Microgreens are relatively easy to grow on a small scale and can also thrive indoors if indirect bright light is available. It takes approximately 10 to 12 days to sprout into a stem and leaflets. 

For cooking it, you just need to cut off the root part, then wash and chop to cook it.  

This Methi Bhajji recipe is

Deliciously Simple

Nutritious 

Easy to Cook 

Just 5 ingredients 

Perfect as a main or side dish 

Methi leaves can be very bitter and even more bitter after cooking. The main way to eliminate the bitterness is to soak the methi bundles in salt water for half hour. Squeeze the salty water out and cook it later. 

Now for the 5 ingredients easy recipe 

Ingredients 

15 to 20 bundles of Indian Small Leaf Methi

2 medium sized onions 

2 Tbsp cooking Oil 

5 to 6 cloves of garlic 

2 slit green chillies 

Salt to taste

Method 

1. Soak the methi bundles in salt water. Let it soak for half an hour. Rinse the methi leaves very well in water. Drain all the water. 

2. Now snip off the roots, and chop the rest of it roughly.

3. Finely chopped the onion. 

4. Peel and chop the garlic too and keep aside. 

5. Now take a non stick or heavy bottom pan. Add oil to it. Let it heat and add onions.

6. Stir the onions and cook they are pinkish in color. 

7. Add the garlic and slit green chillies.

8. Lastly  Add the chopped methi leaves and salt to taste. 

9. Stir on high flame for 2 minutes. Then cover the lid and cook on low flame till water is dried up. 

10. Methi bhajji is ready to be served.  

This rustic, healthy and yet tasty recipe of an Indian style Methi Bhaji or Sabzi made with fresh Indian small leaf  Fenugreek makes a perfect meal with hot roti, curd pickle or can even be paired with dal-chawal. 

METHI PARATHAS

Hello friends..

 I have started this blog recently and am happy with the response on the simple recipes that I am posting. Previously I have shared an easy paratha recipe with you guys and also Methi malai Matar but the methi ka paratha is still my all time favourite paratha recipe. Methi or fenugreek as we call it in English may be bitter in taste but has so many good properties.

Benefits of Fenugreek

• Fenugreek leaves have great capacity of lowering the bad  cholesterol levels in the body.
•  It also helps in controlling the levels of glucose in the body hence aiding diabetics problems
•  Reduces Inflammation inside the body.
• Promotes milk flow in Breastfeeding. Hence the methi ka ladoo that is given to all women who breastfead after delivery.
• It can combat acid reflux and deals with heartburn.
• It stabilizes and maintains good body temperature. 

Recipe of Methi Paratha

Ingredients

• 2 cups wheat flour / atta
• 1 cup methi leaves / fenugreek leaves finely chopped
• ¼ cup curd
  
• ½ tsp turmeric / haldi
• 1 tsp ginger garlic paste
• ½ tsp red chili powder
• ¼ tsp cumin powder
• salt to taste
• ½ tsp carom seeds / ajwain
• 2 tsp oil
• water as required to knead dough
• Ghee to roast

Method 

1. Take a large  mixing bowl, add the  wheat flour and chopped methi leaves.
2. Now add ¼ cup of curd and mix it in.
3. Add all the spices and salt to the mixture.
4. All oil and enough water to knead the dough
5. Knead the dough into a tight ball.
6. Now keep this aside covered  with moist cloth to rest for 20 minutes.
7. Now make round balls of the dough, just like for roti (palm size)
   
   
   

   
8. Roll out like a chappati with a rolling pin.
   
   
   

   
9. On a  hot tawa, put the paratha and cook for a minute.
10. Flip  the methi paratha on the other side and sprinkle some ghee while it is cooking.
11. The paratha is ready now, enjoy methi paratha now with raita and pickle.