Yummy and healthy methi paneer paratha recipe

• 1/2 cup bajra flour
• 1/2 cup maize flour
• 1 cup fenugreek leaves, chopped
• 2 large garlic cloves, chopped
• 1 tsp low fat curd
• salt to taste

• 1/2 cup crumbled low-fat paneer
• 1 green chilli, finely chopped
• 1/8 tsp turmeric powder
• 1/4 tsp dried fenugreek leaves
• 3 tbsp chopped coriander
• 1 tomato, finely chopped
• 1 tsp oil for cooking
• salt to taste

Directions

• In a blender, lightly crush the methi leaves and garlic with a little salt.
• Add to the flour and knead into a soft dough using curds and hot water.Divide the dough into 4 equal portions and roll out each portion into a circle of approx. 100 mm to 125 mm (4" to 5") diameter. If you find in difficult to roll the dough, place each portion between two sheets of plastic and then roll out.
• Place a portion of the filling mixture on one-half of each rolled circle and fold it over to make a semi-circle
• Lift the parathas carefully and place it on a non-stick pan. Using little oil, cook on both sides till they are golden brown. These have to be cooked on very low flame as the rotis are thicker and will take a while to cook.
• Repeat with the remaining dough. Serve hot.

Image for representation only

Image source: Getty Images

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