Flavorful healthy Parantha with fenugreek leaves

Name: Flavorful healthy Parantha with fenugreek leaves
Total time: 1800 s
Yield: 4-6 servings
Cuisine: Indian
Ingredients: 2 cups wheat flour; 1/4 cup spelt flour; 1 tablespoon coconut flour; As neede salt (optional); 1 cup yogurt; 1 cup steamed cauliflower; 1 cup fenugreek leaves, finely chopped; 1/4 cup Besan/chickpea flour; 1 tsp masala powder; as needed Melted butter or ghee

Lakshmi Sridharan Ph D @cook_19872338

USA

#OIN
spicy aromatic health parantha stuffed with cauliflower plus fenugreek leaves. Dough included non glutinous protein rich spelt flour in addition to organic wheat flour #week3 #methi leaves

Lakshmi Sridharan Ph D @cook_19872338

USA

#OIN
spicy aromatic health parantha stuffed with cauliflower plus fenugreek leaves. Dough included non glutinous protein rich spelt flour in addition to organic wheat flour #week3 #methi leaves

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Ingredients

30 mins

4-6 servings

2 cupswheat flour
1/4 cupspelt flour
1 tablespooncoconut flour
As neede salt (optional)
1 cupyogurt
1 cupsteamed cauliflower
1 cupfenugreek leaves, finely chopped
1/4 cupBesan/chickpea flour
1 tspmasala powder
as neededMelted butter or ghee
Main, lunch, breakfast, dinner

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Steps

30 mins

1

Prepare a checklist. Keep essential items close by.
2

Prepare a checklist. Keep essential items close by.
3

Make the parantha dough. Mix the flours in a bowl with your fingers.
add curd little by little and knead, add water if necessary, stretch, tuck and fold; knead until the dough becomes smooth pliable and shiny. Brush some oil over the dough to keep it from drying out; Rest the dough covered with a damp cloth for 15 to 30 minutes
4

Steam cook cauliflower florets in a steam basket placed in boiling water until soft. Take the cooked cauliflower in a bowl. Add chopped fenugreek leaves, chickpea flour, masala powder and salt ; and mash it. Take about 2tbsp to make a small ball for stuffing.
5

Take chapati dough. size of a lemon to make balls. Make a dent in side the ball with your thumb; using your fingers make a small basket. Place the filling ball in the chapati cavity (as in the photo, Place a ball in the middle, over with a little flour to prevent the filling from coming out, bring the edges together and close to seal
6

Dust the chapathi stone lightly with flour. Using a rolling pin carefully roll it into a circle. Doesn't have to be thin. Roast this on a skillet. Place the skillet over medium heat. Apply a little melted butter or oil.
Place the parathas on the skillet. Small bubbles are visible on the top. If you lift the edge a little, you will know if it has turned golden brown. Now flip to cook the other side.. Both sides of parantha should be golden brown. It takes about 3 minutes.
7

Serve paranthas with your favorite vegetable subji, masala curry, chutney, pickles or curd, whatever you like with the tasty, aromatic and healthy paranthas

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Lakshmi Sridharan Ph D @cook_19872338

on December 08, 2023 19:11

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography