Methi Aloo Parantha
Fenugreek is used both as a herb (leaves) and spice (seeds). The plant is mainly consumed and cooked as a vegetable, ?Methi Saag?. Fenugreek leaves and seeds are rich in minerals like potassium, calcium and iron. The leaves have ample amount of vitamins, specially Vitamin C and Vitamin K. Fenugreek leaves add flavor to the cooking and it can be added to a variety of coking like dal, vegetable, rice or wheat flour (atta). Here I prepared this parantha as more of a chapati / roti and toasted with a little oil, so it's healthy as less oil is consumed. Ingredients For dough: wheat flour (atta): 1 cup salt: ? tsp oil: 1 tsp water (as required) Stuffing: Fenugreek (Methi saag) leaves, finely chopped: 1 cup Potatoes (Aloo), boiled & mashed: 1 cup Cumin seeds: ? tsp Ginger paste: 1 tsp Turmeric powder: ? tsp Coriander powder: 1 tsp White oil: 1-1/2 tbsp Salt to taste Method: For the dough: Combine the ingredients, knead into a soft dough with enough water. Cover and keep aside. For th...