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Methi Parantha

Methi stuffed in wheat flour. This is a Sanjeev Kapoor exclusive recipe.

New Update
Main Ingredients Fenugreek Leaves, Wholewheat Flour
Cuisine Punjabi
Course Breads
Prep Time 26-30 minutes
Cook time 6-10 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg
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Ingredients list for Methi Parantha

  • 1 cup Fenugreek Leaves chopped
  • 1 cup Wholewheat Flour
  • 1/2 cup Gram flour (besan)
  • to taste Salt
  • 1 teaspoon Red chilli powder
  • 1/2 Ripe banana
  • 3 tablespoons Ghee
  • 1/2 cup Yogurt
  • 4 tablespoons Oil

Method

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  1. Sift wholewheat flour along with gram flour, salt and red chilli powder into a bowl. Peel and mash the banana. Add the fenugreek leaves, ghee and yogurt to the flours and mix well.
  2. Add the banana, two tablespoons of oil and knead into a stiff dough. Keep it covered with a damp cloth for about twenty minutes.

Nutrition Info

Calories 1806
Carbohydrates 156.5
Protein 34.9
Fat 115.9
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