Methi Stuffed Parantha is very similar to any other stuffed parantha except that the methi greens make it much more healthy. It requires the methi aloo vegetable to be made first because methi needs to be cooked and its bitterness needs to be compensated.
|Preparation Time:||30 minutes|
|Wheat flour dough||Of 1 cup flour|
|Methi Aloo Vegetable||2 cups|
|Green Chillies (optional)||2-3|
|Vegetable Oil||3 tbsp|
|Wheat flour to help roll paranthas||1 cup|
- Mash the Methi Aloo Vegetable and chop green chillies in it.
- Divide dough into 6 equal balls.
- Roll a ball using dry wheat flour. Top it with a spoon full of methi aloo sabji.
- Pinch the sides together and make it a ball again.
- Roll it to about 4 inches in diameter. Use wheat flour to roll it. If you are new to it, it may become unwieldy but don’t worry if stuffing starts to come out.
- Place it on a heated griddle.
- Flip the side after about 1 minute.
- Oil both sides with about 1/4 tsp of oil on each side. Press it with spatula and cook till it’s lighly brown on each side.
- Flip sides every once in a while. Repeat with other dough balls.
- Serve it hot with yogurt and pickle.
- You can also skip the oiling part and just cook it over the flame to make a crisp roti. It tastes great with fresh Dahi.
- These paranthas should be made crisp for best taste.
- Make sure that dough and stuffing are at the same temperature for easy rolling.
- If the dough is hard, stuffing comes out of the dough while rolling it, so add some water and knead it again to make it soft.
- If your parantha is sticking on the griddle, most probably the griddle is not hot enough. Clean the griddle, apply a little oil, heat it and then place parantha on it.