METHI-FENUGREEK LEAVES- BESAN PARANTHAS

INGREDIENTS

for stuffing
methi leaves washed, chopped fine  1 cup
besan  roasted   3 tbsp
salt to taste
chilli-ginger-garlic paste  2 tsp
turmeric pdr   1/4 tsp
fresh coriander leaves finely chopped   1/4 cup
oil  2 tsp
carom seeds/ ajwain  1 tsp

for covering
whole wheat flour   2 cups
salt  1/4 tsp
oil  1 tsp
water as needed
oil/ ghee for shallow frying

METHOD
heat oil in a pan, add carom/ ajwain, once it crackles, add  methi, fry for a minute, on low flame, add all the masalas, fry well, add besan,  salt to taste fry well till dry
keep aside to cool, add coriander leaves finely chopped, mix well
make dough, as usual
take small ball of dough, make a cup, put enough stuffing, cover from all sides,  roll out carefully making sure that stuffing doesn't come out
heat a tava/ griddle, cook the parantha well on both sides, adding oil/ ghee till brown on low flame
serve hot with chutney of your choice and cucumber/ tomato raita



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