How to make Methi Parantha -
Fenugreek leaves stuffed parantha.
This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.
Main Ingredients : Fresh fenugreek Leaves, Whole wheat flour (atta) (आटा)
Cuisine : Indian
Course : Breads
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You can also find more Breads recipes like Aloo-Pudina Parantha With Tomato Salsa Besan Ki Masala Roti Kootoo Ke Aate Ke Parathe Chocolate Chip Parantha
Methi Parantha Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 26-30 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Methi Parantha Recipe
Fresh fenugreek Leaves finely chopped 2 bunches
Whole wheat flour (atta) 1 1/4 cups
Ghee 1 tablespoon
Cumin seeds 1/4 teaspoon
Ginger grated 1 inch piece
Green chilli finely chopped 1
Red chilli powder 1/2 teaspoon
Salt to taste
Potatoes boiled and peeled 2 medium
Dry mango powder (amchur) 1/2 teaspoon
Method
Step 1
Heat 1 tbsp ghee in a non stick pan and add cumin seeds. When they are well browned, add ginger and green chilli and mix.
Step 2
Add fenugreek leaves, red chilli powder and salt. Mix and cook till all the moisture dries up. Transfer into a bowl. Mash the potatoes.
Step 3
Add some more salt and dried mango powder and mix well. Add wheat flour to this mixture and knead into a soft dough.
Step 4
Divide the dough into small portions and roll into balls. Heat a non stick tawa. Roll a dough ball in flour and roll it into a roti.
Step 5
Spread a little ghee on it and sprinkle some flour. Then fold it into a square and press lightly. Roll it out into a small thick parantha.
Step 6
Place the parantha on the hot tawa and cook. Turn it over and apply some ghee.
Step 7
Turn over once again and apply some more ghee and cook till both sides are golden. Serve hot.
Nutrition Info
Calories : 1213 Kcal
Carbohydrates : 208.6 gm
Protein : 44.7 gm
Fat : 22.7 gm
Other : Iron- 19.8mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
