Methi Parantha Methi stuffed in wheat flour. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 30 Nov 2015 in Recipes Course 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 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 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. 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 #Ghee #Gram flour (besan) #Oil #Red chilli powder #Ripe banana #Salt #Yogurt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article