Methi aur Mooli ka Parantha Perfectly nutritious paranthe made with fenugreek leaves, radish and wheat flour. Delicious paranthas made using raddish and fenugreek leaves. Both of these vegetables have high medicinal value and have a well established place in Indian cuisine.These two flavors blend very well in Paranthas. This recipe is from FoodFood TV channel By Sanjeev Kapoor 07 Mar 2019 in Recipes Course New Update Main Ingredients Fenugeek Leaves, White Radish Cuisine Indian Course Breads Prep Time 16-20 minutes Cook time 31-40 minutes Serve 4 Taste Spicy Level of Cooking Easy Others Veg Ingredients list for Methi aur Mooli ka Parantha 3/4 cup Fenugeek Leaves finely chopped 1/2 cup White Radish peeled and grated 1/2 cup Radish leaves (mooli ke pattte) finely chopped 2 cups + for dusting Wheat flour (atta) 1 teaspoon Carom seeds (ajwain) 1 1/2 teaspoons Dried mango powder (amchur) 1 teaspoon Kashmiri red chilli powder 2 Green chillies finely chopped to taste Salt as required Oil Method Mix together carom seeds, grated radish, radish leaves, fenugreek leaves, dried mango powder, Kashmiri red chilli powder, wheat flour, green chillies and salt in a bowl. Add sufficient water and knead into dough. Apply a little oil on the dough, cover and set aside. Divide the dough into equal portions and shape them into round balls. Roll out each ball into a roti. Fold it from all 4 sides to make a square. Apply a little oil on it and fold in the centre to make a rectangle. Dust with dry flour and roll further to a square parantha. Heat a non-stick tawa, place a parantha on it and cook, turning sides, till both sides are equally done. Transfer onto a serving dish and serve hot. Nutrition Info Calories 1534 Carbohydrates 216.7 Protein 41.1 Fat 56 Other Fiber 41.1gm #Carom seeds (ajwain) #Green chillies #Kashmiri red chilli powder #Oil #Salt 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