HEALTHY METHI PRANTHA RECIPE

METHI PRANTHA 

HEALTHY METHI PRANTHA RECIPE

IN THIS  ARTICLE WE DISCUSS ABOUT THE HEALTHY METHI PRANTHA RECIPE .

LETS HAVE A DISCUSSION ABOUT THE GOOD AND HEALTHY RECIPE OF METHI

PRANTHAI👇

👉READMORE-BENEFITS OF FENUGREEK(METHI)

Fixings:

For the batter:

• 1 cup entire wheat flour (atta)
• 1/2 cup new fenugreek leaves (methi), finely cleaved
• 1/2 teaspoon salt
• Water, depending on the situation

For the stuffing (discretionary):

• 1/2 cup ground paneer (curds)
• 1/2 teaspoon cumin seeds (jeera)
• 1/2 teaspoon red stew powder
• Salt to taste

For cooking:

Ghee or oil for cooking

Guidelines:

• Wash the fenugreek leaves (methi) completely and cleave them finely. Sprinkle a little salt over them and put them away for around 10 minutes. Then, crush out any overabundance water from the fenugreek leaves.

• In a blending bowl, consolidate the entire wheat flour, slashed methi leaves, and salt. Progressively add water depending on the situation to massage the batter. Massage until the mixture is smooth and malleable. Cover it with a soggy material and let it rest for 15-20 minutes.

• In the mean time, to make stuffed Methi Paratha, set up the stuffing. In a different bowl, combine as one ground paneer, cumin seeds, red bean stew powder, and salt. Put this stuffing away.

• After the batter has rested, partition it into little equivalent measured balls (generally the size of a golf ball).
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• Take one batter ball and carry it out into a little circle, around 4-5 crawls in width, on a delicately floured surface. On the off chance that you're making stuffed parathas, place a spoonful of the paneer stuffing in the middle.

• Crease the edges of the mixture over the stuffing to totally cover it. Then, at that point, smooth the stuffed ball marginally with your hands.

• Carry out the stuffed batter ball into a paratha, guaranteeing it's not excessively flimsy or excessively thick. Rehash this interaction for the excess batter balls.

• Heat a tava (iron) or a non-stick skillet over medium-high intensity. Once hot, put a rolled paratha on it.

• Cook the paratha on one side until you see little air pockets framing on a superficial level. Then, flip it over and cook the opposite side, squeezing delicately with a spatula until it's brilliant brown and has a few fresh spots. You can utilize a little ghee or oil while cooking whenever wanted.

• Rehash the cycle for the leftover parathas.

• Serve the Methi Parathas hot with plain yogurt, pickle, or a side of your decision.

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NOTE :

These Methi Parathas are heavenly as well as loaded with the integrity of fenugreek leaves and entire wheat, settling on them a solid decision for a dinner. Appreciate!