Add A Dash Of Methi Magic To Your Breakfast

Methi leaves, sometimes referred to as fenugreek leaves, give a lot of dishes a special depth of flavor and nutrition. Methi leaves are an indispensable ingredient in Indian cuisine, appearing frequently in curries, dals, and flatbreads thanks to their strong aroma and slightly bitter flavor. Methi leaves have a lot of nutritional value in addition to flavor. Methi leaves have many health advantages because they are high in iron, vitamins A, C, and K, as well as a number of vital minerals. They are excellent for weight loss diets, help with digestion, and control blood sugar levels.

A popular flatbread from Gujarat called methi thepla is great for breakfast or as a snack. To make a soft and tasty dough, mix together various nutrient-rich flours, grated methi leaves, spices, and yoghurt. Roll out thin discs and sear them until golden brown on a griddle.An essential component of North Indian breakfasts are parathas. Add crumbled paneer and finely chopped methi leaves to the paratha dough for a nutritious twist. The paneer provides a creamy texture and an additional protein boost, and the methi adds a delightful bitterness.Savory pancakes, also known as cheela, are a healthy and light breakfast choice. To make a smooth batter, blend together chickpea flour, spinach, methi leaves, and spices. Ladlefuls of the batter should be added to a hot skillet and cooked until the edges are crisp and golden. Like palak methi cheela, this version adds a protein boost to your breakfast dish by using moong dal. A nutritious twist on a beloved South Indian dish, methi leaves and moong dal give idlis a boost.