Stuffed paranthas are outstanding in taste and are second to none in scrumptiousness. They form excellent meals and are generally savored with yoghurt and pickle in many parts of North and Central India.
A chapatti stuffed with fenugreek or methi leaves is also quite delicious. Apart from being mouthwatering, they are also beneficial from nutrition point of view. If you have ever tried paranthas with fillings of potato, onion, or radish, you will not find this one any difficult to prepare.
4 cups semolina flour
A bunch of methi leaves
½ cup chickpea flour
Salt according to taste
4-5 green chilies
A tsp cumin seeds
A tsp red chili powder
Some coriander leaves
½ coriander powder
Chop the Leaves:
Cleanse the methi leaves by rinsing then under tap water. Remove them from each of the stems present in the bunch. Mince these leaves and keep them aside for at least 10 minutes. You will see that the leaves have become somewhat damp; this is because they ooze out water. Squeeze the leaves to remove water.
Make the Dough:
Mix wheat and chickpea flours. Add chopped methi leaves and mix well. Also add salt, coriander powder, cumin seeds, red chili powder, truncated coriander leaves and sliced green chilies to the contents of the bowl. Mix all the ingredients thoroughly.
Start pouring water over the bowl contents. Don’t add water all at once; do it slowly. Knead with hands to make the dough. Knead for 4-5 minutes and keep the dough aside for about 10 minutes so that it becomes smooth enough to get rolled.
Dust some flour over a flat surface. Take a chunk of the kneaded dough, make a small ball out of it. Start rolling the ball. To avoid the dough sticking to the surface, powder the ball too with the flour. As the dough is rolled a bit, spill half a tsp of ghee over it and spread evenly.
Lift the edges of the rolled chapatti and close them at top. Again roll this dough, but this time, make a full circular shape out of it.
Heat a griddle. Pour some oil over it. As the griddle gets heated enough, place the rolled parantha over it. Cook for a minute or so and turn over. Cook thoroughly from the other side. Before turning again, smear the surface with butter or ghee. Cook the other side too.
Serve hot with yoghurt and/or mango pickle.
Some people prefer to have the methi paranthas the other way. Instead of kneading the leaves directly with the flour, you can cook methi first. In a pan, place the leaves and cook them on a low flame without adding water or oil. As these are well cooked, squeeze them to drain water present in them. Prepare the flour in the above mentioned way and sans the leaves. Roll chapatti a bit and place the cooked fenugreek leaves over it. Close the dough at the top and roll once again. Cook as explained above.
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