Methi Stuffparatha

Name: Methi Stuffparatha
Cuisine: Indian
Ingredients: 250 g whole wheat flour / atta; water as required; salt per taste; 250 g Fresh methi (chopped); 1-2 green chilies finely chopped; 1/2 tbsp grated ginger; Salt as taste; 1/2 tsp red chilli powder; 1/4 tsp ajwain/jeera; 2 tbsp ghee; 1 tbsp besan

Mamta Agrawal @cook_9214619

Bihar

When I make methi paratha, I usually prefer to make a stuffed version of the paratha. With stuffed paratha, we can add more methi in the paratha and methi is healthy.

Mamta Agrawal @cook_9214619

Bihar

When I make methi paratha, I usually prefer to make a stuffed version of the paratha. With stuffed paratha, we can add more methi in the paratha and methi is healthy.

Saved

Ingredients

250 gwhole wheat flour / atta
water as required
salt per taste
250 gFresh methi (chopped)
1-2green chilies finely chopped
1/2 tbspgrated ginger
Salt as taste
1/2 tspred chilli powder
1/4 tspajwain/jeera
2 tbspghee
1 tbspbesan

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Steps

1

Take whole wheat flour in a mixing bowl add some salt just to taste and make a soft dough,knead the dough for 2-3 minutes to make soft. Keep in rest for 10-20 minutes before rolling it for paratha.
2

Heat the oil in a broad non-stick pan and add the ajwian/jeera. Add the fenugreek leaves and saute on a medium flame for 2 minutes.Add the ginger-green chilli, besan, red chilli powder and salt and saute on a medium flame for 2 minutes,while stirring continuously.Transfer the mixture into a plate and allow it cool.
3

Roll out one portion of the dough into circle using a little whole wheat flour for rolling.Place one portion of the methi stuffing in the center of the circle, bring together all the sides in the center and seal tightly.Roll out again into circle,to make paratha using a little whole wheat flour form rolling pin.
4

Heat a non-stick tava (griddle) and cook the paratha, using a little oil, till golden brown spots appear on both the sides.make all parathas.
5

Serve hot with fresh curds or pickle or sabji.