Cheese Spinach And Fenugreek Leavesmethi Parathas Recipes
CHEESE, SPINACH AND FENUGREEK LEAVES(METHI) PARATHAS
This is a wonderful filling paratha(bread) to enjoy with tomato-cucumber-onion raita(yoghurt) or plain low-fat yoghurt and a healthy soup and salad bowl on the side. Very nutritious and tasty. I found this recipe in the Thursday magazine where it was posted by Nitya Kalyani. Enjoy!
Provided by Charishma_Ramchanda
Categories Breads
Time 1h10m
Yield 8 parathas
Number Of Ingredients 11
Steps:
- In a pot, boil together the spinach, mint and fenugreek leaves alongwith salt to taste.
- Allow it to cool completely once boiled.
- Then grind it with cumin, ginger, green chillies and garlic to obtain a smooth paste.
- In a clean bowl, mix together this ground paste, cheese, wheat flour and water and oil as is required to make a dough just as you make the chappati dough.
- Keep the dough aside for 20 minutes.
- Then divide it into 8 equal portions.
- Roll out each portion till it is 6 inches in diameter.
- Roast each paratha on a hot flat bottom griddle(tava) till it is golden brown on either side. Use ghee sparingly to let it cook and get that awesome paratha with ghee flavour.
- Serve hot, right off the griddle, alongwith raita for a delectable delightful treat.
- Don't forget to thank the Kitchen Goddess who cooks for you while you sit back seeing television or surfing the net.
- Enjoy!
Nutrition Facts : Calories 186.6, Fat 2.7, SaturatedFat 1.2, Cholesterol 4.5, Sodium 78.2, Carbohydrate 35.5, Fiber 6, Sugar 1.1, Protein 8.2
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