Fenugreek microgreens are known for their therapeutic and immune-boosting properties.
They have vital nutrients and vitamins for maintaining good health, such as iron, vitamin C, vitamin A, calcium, protein, and fibers. It has marked its presence amongst herbs due to its high medicinal abilities. It is also used for the natural treatments of various diseases and illnesses because it contains a wealth of phytochemical compounds such as tannins, phenols, alkaloids, and flavonoids which combine to gives it its antioxidant, anti-diabetic, hypo-cholesterolemia, and anti-carcinogenic characteristics.
With a taste described as fresh, grassy, spicy, mustardy, and similar to curry powder. Fenugreek microgreens would be wonderful when added to curries, or vegetable dishes. The seeds have a curry powder scent and are more bitter in taste, when compared to the fresh leaves. That said Fenugreek microgreens are less bitter and are mildly pungent.
Fenugreek is predominantly used in Indian cuisine and can be used fresh or dried for spice.
Here is a lovely Indian flatbread recipe I recently found :
Methi Thepla is a popular flatbread from Gujarat, India. Theplas are made with whole wheat flour, besan (chickpea flour), are lovely with fresh fenugreek microgreen leaves, and some spices. They are rolled into a thin circle shapes, and cooked on the griddle.
1/4 cup Atta (wholewheat flour)
1/4 cup Besan (chickpeas flour)
1 cup fenugreek microgreens
1 – 2 green chilli, adjust to taste
1/4 teaspoon Ajwain (carmon seeds)
1 teaspoon turmeric powder
1/2 teaspoon red chilli powder, adjust to taste
2 teaspoon coriander powder
2 tablespoon oil
Salt to taste
Water to knead the dough, as needed
Additional flour for dusting, rolling the Theplas
Ghee or oil for cooking the Theplas, as needed (For Vegan use oil)
How to make
Making Methi Thepla consists of mainly 3 steps. First, knead the dough for the thepla. The second, is to roll the dough and finally, cook the thepla.
Add all the ingredients in to a large bowl. Mix together well. Gradually add water and bind the dough into a soft dough. Apply a teaspoon of oil, cover, and let the dough rest for 15-20 minutes.
Knead the dough again for a minute, the divide the dough into 10 equal portions, and shape it into balls. Set them aside.
Take one of the balls and dust it with some flour. Place the ball on a rolling surface, with the help of a rolling pin, roll the ball into a 5-6 inch circle. Repeat with each portion.
Heat the griddle. Place the rolled thepla on it, and cook over a medium heat until lightly brown. Drizzle some ghee/oil as needed and cook on both sides. Gently press the thepla with a spatula for even cooking.
Place the thepla in a food warmer lined with a paper towel or a tea towel. Repeat the process with the remaining theplas.
Source for the above recipe Living Smart and Healthy
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