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Methi Walla Parantha

Pan baked Indian Bread with stuffed Fenugreek

Serving 4 persons

Preparation Time: 10 minutes

Cooking Time: 20 minutes

 

Ingredients For Dough

3 CupsWheat flour ( Whole or regular)
Water to kneed the Dough
0.5 CupOil for Frying Paranthas

Ingredients for Filling

250 GramsMethi Either finely chopped or processed in a processer
1 TablespoonGreen Chilli Paste
1 TablespoonGinger Paste
Salt To Taste

 

Method

  1. In a large vessel take flour and mix it with all the ingredients for filling and kneed it with water by adding little by little at a time. The dough should not be too soft or too hard to roll.

  2. Make equal size of balls just the size of an ping pong ball.

  3. Heat the tava or griddle at medium high flame. Now dust the ball with flour and roll it4 inches flat rub oil over it and fold it in 2 folds and then again in to one fold. Now fold it in 3 fold it will become an square.

  4. Now roll the square in to a flat square and cook it over the tava on medium high flame from the both sides.

  5. Now Rub oil on both sides and fry it from both sides. Make all the paranthas in same way.

  6. Serve them hot with butter, yogurt and pickles.

Methi Walli Roti, Methi Prantha, Indian Stuffed Breads, Indian Recipes, Indian Food, Vegetarian, Vegan Recipes

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