Wednesday, January 11, 2012

Methi paratha

  Stuffed bread are common in several cuisine as they offer the convenience of both the bread (carbs) and also the stuffing (usually proteins or vegetables) at the same time. In Indian cuisine stuffed parathas can be made with several ingredients like potatoes, cauliflower, spinach  etc. In some versions, the stuffing is cooked separately while in others, the stuffing is cooked together with the bread. In this recipe you will find he example of the later method where the stuffing (methi/fenugreek leaves) is cooked together with the paratha. Try it and relish it!


2 1/2 cups of wheat flour
1/2 cup of besan/ gram flour
1 tbsp  of oil
pinch of turmeric
 1 tsp of ajwain seeds
1 tsp of red chilli powder
1 tsp of garam masala
1 cup of chopped methi leaves (Fenugreek leaves)
oil as required
salt as required 


1.Mix the wheat flour, salt, besan, turmeric, ajwain, red chilli powder and garam masala.

2.Then add the chopped methi leaves, 1 tbsp of oil and add required amount of water. Knead well enough to make a soft dough. Keep aside for 10 minutes.

3.Make lime sized balls out of the dough. Roll it out using the rolling pin.

3. In a pan put little oil, fry the paratha on both the sides till it turns golden brown.
 4.Serve hot fluffed methi paratha with raitha or pickle.



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