I’m here with yet another healthy recipe which is definitely tasty too. I was very curious and apprehensive about how this combination would turn out. The raw banana has become kind of favorite with me after I made the gluten free, Banana Rings. I had been eyeing the small bunches of baby fenugreek leaves for a few weeks now, in my regular vegetable shop and this time I decided to give it a try. These small baby plants are about 2-3 inches long with tender stems, roots and tiny leaves.
Both, the raw banana and fenugreek are extremely nutritive ingredients and a combination of both definitely is an extremely nutritional preparation. During pregnancy, one needs to consume about 300 more calories daily than one normally would in their non-pregnant state. The extra calories gives added energy to support the growth and development of the unborn child. The average-size banana contains about 100-110 calories. Other than that, the banana are fat free, cholesterol-free food that contribute to heart health.
Bananas offer a load of potassium in a relatively small package. Potassium is an electrolyte nutrient that, along with calcium and magnesium, helps manage your body's balance of fluids. Eating bananas for their potassium content during pregnancy can control lower leg edema, the swelling of the ankles and calves that often strikes expectant moms; and leg cramps, another common side effect of pregnancy. Bananas are also a nonacidic mild food, less likely to upset the stomach than fatty foods or citrus fruits. Bananas are an excellent source of Vitamin B6, which is suggested to be the key to relief from morning sickness.
When it comes to fenugreek, people have mixed opinions. A few believe it should not be eaten and others believe it a very good green for pregnancy. Personally, I ate all kinds of greens ( my doctor recommended that) in my pregnancy including the fenugreek leaves without any harmful effects. So, those who are apprehensive about eating Fenugreek leaves can replace this preparation with Spinach but before doing that, please read the contribution of this plant in pregnancy here.
All my dilemma with this combo was put to rest when I tasted the flatbread/paratha. It was yummy with the softness of banana, flavor of methi and perfect blend of spices added to it. I did not over do with the spices, as I wanted the flatbread/paratha to retain it’s natural flavors.
RAW BANANA-FENUGREEK LEAVES FLATBREADPreparation Time:30mins | Cooking Time:3mins/Flatbread | Makes: 10-12 | Serves: 3-4 | Difficulty Level: Needs Skill
Ingredients2 Raw Bananas, boiled and peeled
2cups Fenugreek leaves, chopped
1/2cup coriander leaves, chopped
2green chilies, chopped finely
2-3cups whole wheat flour + more for dusting
salt to taste
1tbsp oil + more for roasting
Dry spices1tsp red chili powder
1tbsp coriander powder
1-1/2tsp cumin powder
Mix together chopped chilies, coriander and Fenugreek leaves and sprinkle salt over it to release water.
Add grated raw banana and mix thoroughly.
To the mix add flour, oil and dry spices and knead the flour using minimum water ( I used my food processor).
Break the dough into balls.
Roll each ball using dry flour into 6-7” disc of 4-5mm thickness.
Roast the disc on a griddle using oil till done.
Serve the paratha with butter, yogurt, pickle/chutney and salad.
Sending the paratha to my event 'Only' Paratha and Flatbreads, guest hosted by Rafeeda.
Make a stiff dough as it becomes soft after some time as the veggies leave water.
One can change the variation of spices as per their taste.