Methi aur Mooli ka Parantha

Ingredients list for Methi aur Mooli ka Parantha

• 3/4 cup Fenugeek Leaves finely chopped
• 1/2 cup White Radish peeled and grated
• 1/2 cup Radish leaves (mooli ke pattte) finely chopped
• 2 cups + for dusting Wheat flour (atta)
• 1 teaspoon Carom seeds (ajwain)
• 1 1/2 teaspoons Dried mango powder (amchur)
• 1 teaspoon Kashmiri red chilli powder
• 2 Green chillies finely chopped
• to taste Salt
• as required Oil

Method

1. Mix together carom seeds, grated radish, radish leaves, fenugreek leaves, dried mango powder, Kashmiri red chilli powder, wheat flour, green chillies and salt in a bowl. Add sufficient water and knead into dough. Apply a little oil on the dough, cover and set aside.
2. Divide the dough into equal portions and shape them into round balls.
3. Roll out each ball into a roti. Fold it from all 4 sides to make a square. Apply a little oil on it and fold in the centre to make a rectangle. Dust with dry flour and roll further to a square parantha.
4. Heat a non-stick tawa, place a parantha on it and cook, turning sides, till both sides are equally done.
5. Transfer onto a serving dish and serve hot.

Nutrition Info