Methi Parantha Fenugreek leaves stuffed parantha. This recipe is from FoodFood TV channel By Sanjeev Kapoor 07 Mar 2019 in Recipes Course New Update Main Ingredients Fresh fenugreek Leaves, Whole wheat flour (atta) Cuisine Indian Course Breads Prep Time 26-30 minutes Cook time 11-15 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg Ingredients list for Methi Parantha 2 bunches Fresh fenugreek Leaves finely chopped 1 1/4 cups Whole wheat flour (atta) 1 tablespoon Ghee 1/4 teaspoon Cumin seeds 1 inch piece Ginger grated 1 Green chilli finely chopped 1/2 teaspoon Red chilli powder to taste Salt 2 medium Potatoes boiled and peeled 1/2 teaspoon Dry mango powder (amchur) Method Heat 1 tbsp ghee in a non stick pan and add cumin seeds. When they are well browned, add ginger and green chilli and mix. Add fenugreek leaves, red chilli powder and salt. Mix and cook till all the moisture dries up. Transfer into a bowl. Mash the potatoes. Add some more salt and dried mango powder and mix well. Add wheat flour to this mixture and knead into a soft dough. Divide the dough into small portions and roll into balls. Heat a non stick tawa. Roll a dough ball in flour and roll it into a roti. Spread a little ghee on it and sprinkle some flour. Then fold it into a square and press lightly. Roll it out into a small thick parantha. Place the parantha on the hot tawa and cook. Turn it over and apply some ghee. Turn over once again and apply some more ghee and cook till both sides are golden. Serve hot. Nutrition Info Calories 1213 Carbohydrates 208.6 Protein 44.7 Fat 22.7 Other Fiber Iron- 19.8mg #Cumin seeds #Dry mango powder (amchur) #Ghee #Ginger #Green chilli #Potatoes #Red chilli powder #Salt #Whole wheat flour (atta) Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article