Cheese, Spinach and Fenugreek Leaves(Methi) Parathas

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
YIELD: 8 parathas
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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!
Advertisement