Flavorful Fenugreek Leaf Stuffed ParathaVeg
Indulge in these wholesome, nutrition-packed flatbreads featuring fresh fenugreek leaves. This aromatic meal offers a perfect blend of earthy greens and traditional Indian spices, making it an ideal choice for a healthy breakfast or lunchbox. With a soft texture and a flavorful punch from ginger, garlic, and green chilies, these parathas are best served hot with a side of cool onion raita or a tangy mixed vegetable pickle for a truly comforting North Indian dining experience.
Ingredients
2 cup Wheat Flour
1 bunch Fenugreek Leaves (Methi)
1 tsp Carom Seeds (Ajwain)
1 tsp Turmeric Powder
1 tsp Cumin Powder
1 tsp Garam masala Powder (Hot Spices)
1 tsp Chaat Masala
1 tsp Garlic (chopped)
1 tsp Ginger
1 tsp Green Chilli
1 tbsp Curd
2 tsp Oil
as needed Salt
as needed Clarified Butter (Ghee)
Instructions
1
In a large bowl, combine the wheat flour, ajwain, turmeric, cumin powder, garam masala, chaat masala, salt, garlic, ginger, green chili, curd, oil, and chopped methi leaves.
2
Mix all ingredients thoroughly, then gradually add water to form a soft, smooth dough. Knead well for 3-4 minutes.
3
Apply a few drops of oil over the dough ball, cover the bowl with a lid, and let it rest for 30 minutes.
4
After resting, divide the dough into equal-sized balls.
5
Dust a rolling surface with flour and roll each dough ball into an evenly sized, medium-thickness flatbread.
6
Heat a tawa (pan) over medium heat. Place the rolled-out flatbread onto the hot pan.
7
Roast on both sides until light brown spots appear. Apply a little ghee to both sides while roasting.
8
Once cooked and golden, transfer to a plate and serve hot with raita or pickle.
