Methi Bhare Paranthe

Name: Methi Bhare Paranthe
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cup Fenugreek leaves(methi); 2 cup Whole wheat flour; 2 tbsp Mustard oil; 1 tsp Cumin seeds; 1/2 tsp Asafoetida; 2 Chopped green chillies; 1 tsp Grated ginger; to taste Salt; 1 tsp Turmeric powder; 1 tsp Garam masala; 2-3 tbsp Black gram flour(sattu); as needed Ghee; as needed Water

Elaichi Kitchen @cook_18677477

Jamshedpur, Jharkhand

A quick start to a winter week with my favourite methi ke paranthe. Usually methi paranthe's the cook by mixing it directly in the flour, but my mom used to prepare a filling to make methi bhare paranthe.
Sharing this simple paranthe recipe, hope you all enjoy it this parantha season.
Served with 'kate hue aam ka achaar'.
Happy Winter's 💙.

Elaichi Kitchen @cook_18677477

Jamshedpur, Jharkhand

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Ingredients

30 minutes

4 servings

2 cupFenugreek leaves(methi)
2 cupWhole wheat flour
2 tbspMustard oil
1 tspCumin seeds
1/2 tspAsafoetida
2Chopped green chillies
1 tspGrated ginger
to tasteSalt
1 tspTurmeric powder
1 tspGaram masala
2-3 tbspBlack gram flour(sattu)
as neededGhee
as neededWater

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Steps

30 minutes

1

Heat oil in a pan, add cumin seeds and asafoetida. Add chillies and ginger after cumin seeds turns brown.
2

Add chopped methi leaves to the pan. Mix salt to taste and turmeric powder to the leaves. Roast the leaves until it leaves it's water.
3

After the water evaporates mix sattu powder and garam masala to the mixture.
4

Prepare the dough from whole wheat flour adding water in batches.
5

Take small piece of dough, roll into half the size of the parantha you want.
6

Place 1 spoon of filling in between the roti, take the edges together and make a potli.
7

Sprinkle some flour and roll into a parantha.
8

Heat a tawa and roast the parantha applying ghee on both the sides.
9

Serve hot with your favourite pickle.