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Stuffed Fenugreek Leaves Paratha Recipe

Methi paratha is a quick and healthy breakfast or a side accompaniment to any curry or sabzi. fenugreek or methi leaves is easily found in India and i often end up making lots of dishes from it. Today I made stuffed methi leaves paratha that is also more tasteful and delicious to serve it with pickle, chutney or any other curry of your choice. so let's start the recipe.

  • Prep time:
  • 10 minutes
  • cook time:
  • 10 minutes
  • serves:
  • 6 person

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Vegetarian

Level : Easy

Cuisine : Indian

Course : Bread

Tags

  • #Contest116
  • #FunWithVeggies
Ingredients

Ingredients For Stuffed Fenugreek Leaves Paratha Recipe

Methods
  • 1. Kneading dough Rinse the methi leaves well. drain them completely. leave it for 10 minutes on kitchen towel. In a bowl or parat mix the whole wheat flour and salt. Add chopped green chillies, carrom seeds(crushed between palm for more flavours) and pour some water and knead to a smooth dough.
  • 2. Methi mixture for paratha: chop the methi leaves finely and keep it in a plate and add some salt ,cumin seeds,fennel seeds,red chilli powder,turmeric powder,coriander powder and mix it well and prepare mixture for stuffing.
  • 3. Make medium sized balls of the dough. dust the dough ball with some flour and then start rolling the small circle than take 1 tbsp methi mixture and roll the dough into medium sized rotis or rounds.
  • 4. Then make a stuffed methi paratha place the methi paratha on a hot tawa or griddle. When one side is bit cooked or about 1/4 cooked, then flip the paratha. Spread oil or ghee on this side.
  • 5. Flip again and you should see some brown spots on the paratha. apply ghee on this side too. Flip again a couple of times, till the methi paratha is evenly cooked and has golden spots. press the paratha edges with a spatula so that they get cooked.
  • 6. Serve this stuffed methi ke parathe hot with pickle or curd or butter. you can also stack them in a roti basket or casserole and serve them warm or at room temperature later.
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