Ingredients:
2 cups methi (fenugreek) leaves; washed and chopped,
1/2 cup fresh paneer (cottage cheese); finely crumbled,
Wheat flour as required,
2-3 tbsp gram flour (besan),
1-2 green chillies; finely chopped,
1 1/2 tsp ginger-garlic paste,
1/4 tsp turmeric powder,
1/2 tsp red chilli powder,
1 small onion; grated,
2 tbsp yogurt (dahi),
Salt to taste,
1 tsp + oil for roasting,
Water for kneading.
Method:
Mix together all the ingredients and knead a regular dough. Set it aside for an hour. Later make equal size balls of the dough. Dust with flour and roll parathas. Heat a griddle (tava) roast the paratha evenly from both sides by applying little oil on both the sides. Serve hot with your favorite pickle, yogurt, butter or tomato ketchup.
Wed, Feb 11, 2009
For Kids, Quickies, Recipes from leftovers, Rotis and Parathas