Methi Palak Parantha

INGREDIENTS

2 Cups Whole wheat flour
Warm water -as required
30 ml Milk
1 Tbsp Oil
1 cup Fresh fenugreek leaves, chopped
½ cup Fresh Spinach leaves, shredded
30 gms Onions, chopped-optional
2 Tbsp Fresh Coriander, chopped
2 Nos Green chillies, chopped
1/8 Tsp Roasted cumin powder
To taste Salt
Oil to shallow fry

INSTRUCTIONS

In an open faced bowl take whole wheat flour and combine with all other items. Mix and using some warm water make soft dough. Rest the dough covered with a wet cloth for 20 minutes.
Divide the dough into equal size portions and roll each portion into a thin round disc. Apply a little oil on the rolled portion and fold it from all sides like a square.
Dust the square portion with some dry flour and roll it again thinly into a flat square of 5cm from all sides.
Heat griddle and shallow fry this Methi Spinach parantha using some oil, until crisp and cooked on both sides.

Preferred recipes by Chef Rakesh Sethi.

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