Methi Mooli Paratha With Ghee Recipe

Layers of cooked dough stuffed with fenugreek and radish high in fiber and vitamins and roasted to perfection, making it an eye catching dish or tiffin for children.

Nutritional info

ingredients
3 Tbsp(26.0 gm) Wheat Flour (Whole)
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1 Tbsp(3.0 gm) Radish Leaves(Chopped)
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2 Tbsp(8.0 gm) Methi Leaves(Chopped)
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1/4 Tsp(1.0 gm) Green Chilli Paste
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1/4 Tsp(0.47 gm) Ginger(Grated)
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1/4 Tsp(1.0 gm) Garlic(Grated)
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1/4 Tsp(0.59 gm) Jeera
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1/4 Tsp(1.0 gm) Salt
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1 Tsp(4.0 gm) Ghee
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1/2 Tsp(2.0 ml) Oil
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15 Ml(15.0 ml) Water
  • In a bowl add 3 tbsp wheat flour, 2 tbsp chopped methi leaves, 1 tbsp chopped radish leaves, 1/4th tsp jeera,1/4th tsp green chilli paste,1/4th tsp grated ginger, 1/4th tsp grated garlic, 1/4th tsp salt and 1/2 tsp oil.

  • Mix well and add water as required to knead the dough.

  • Roll into a paratha.

  • Heat a flat pan and roast the paratha with 1 tsp ghee.

  • Flip and roast from the other side as well.

  • Serve with curd.