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Methi Parantha is a delicious Indian flatbread made with fenugreek leaves (methi) and flour but here’s a recipe  gluten-free methi parantha recpie for those parantha loves who have gluten intolorence. Here’s a recipe for how to make methi parantha:

Ingredients:

– 1 cup gluten-free flour (a mix of bajra, ragi, and rice flour)

– 1 cup finely chopped fresh methi (fenugreek) leaves

– 1 tsp cumin seeds

– 1 tsp coriander seeds

– 1 green chili, finely chopped

– 1 tbsp grated ginger

– 1 tbsp lemon juice

– Salt to taste

– Water as needed

– Ghee or oil for cooking

Method:

1. In a mixing bowl, combine the gluten-free flour, chopped methi leaves, cumin seeds, coriander seeds, green chili, grated ginger, lemon juice, and salt. Mix well.
2. Slowly add water and knead to form a soft, pliable dough. Cover and let it rest for 15-20 minutes.
3. Divide the dough into lemon-sized balls. Roll each ball into a thin circle using a rolling pin.
4. Heat a non-stick tawa or griddle and cook the parantha on both sides, drizzling a little ghee or oil, until golden brown spots appear.
5. Serve hot with a side of low-fat raita or any other healthy accompaniment.

Nutritional Value (per serving):

– Calories: 180 kcal

– Carbohydrates: 27g

– Protein: 6g

– Fat: 6g

– Fiber: 4g

Certainly, let me provide the benefits of using gluten-free flours and incorporating methi (fenugreek) in this recipe before discussing the nutritional value.

Benefits of Gluten-Free Flours:

– Suitable for individuals with celiac disease or gluten intolerance, as these flours are naturally free of gluten.

– Bajra and ragi are both high in fiber, which can promote feelings of fullness and aid in weight management.

– These gluten-free flours are also rich in essential minerals like iron, calcium, and magnesium, which are important for overall health.

– The use of a flour blend, rather than a single gluten-free flour, helps create a more balanced nutritional profile and improves the texture of the parantha.

Benefits of Methi (Fenugreek) Leaves:

– Methi leaves are a rich source of dietary fiber, which can help regulate bowel movements and improve digestion.

– They contain a compound called 4-hydroxyisoleucine, which has been shown to help regulate blood sugar levels, making this recipe suitable for individuals with diabetes.

– Methi leaves are also a good source of vitamins, particularly vitamins A, C, and K, as well as minerals like iron, calcium, and potassium.

– The bitter taste of methi leaves can help stimulate the production of digestive juices, aiding in the overall digestive process.

– Methi leaves have anti-inflammatory properties and may help reduce the risk of certain chronic diseases.

This balanced nutritional profile, with a focus on high-fiber, gluten-free ingredients and the inclusion of methi leaves, makes this recipe a healthy and weight-loss friendly option.

FAQs:

1. Can I use any other gluten-free flour instead of the mix?

Yes, you can use 100% bajra flour or ragi flour if preferred. The mix of flours provides a balanced nutritional profile.

2. How can I make this recipe more weight-loss friendly?

To make this recipe more weight-loss friendly, you can:

– Use less oil or ghee for cooking

– Serve it with a low-calorie, high-fiber vegetable raita

– Pair it with a light, protein-rich side dish like grilled chicken or roasted vegetables

3. Is this recipe suitable for diabetics?

Yes, this recipe is suitable for diabetics as it is made with gluten-free, high-fiber flours like bajra and ragi. The addition of methi leaves also helps regulate blood sugar levels.

4. Can I make the parantha dough in advance?

Yes, you can make the parantha dough in advance and store it in the refrigerator for up to 3 days. When ready to use, let it come to room temperature before rolling and cooking.

Written By:- Amisha