Easy Recipes Healthy Recipe Food Cooking Navigation

Main Home Page
Partners
Tell A Friend about us
Cooking Stuffed Morels Recipes (BHARWAN GUCCHI) Yogurt, Cream Cheese |
Soft Snickerdoodles |
Lamb Rogan Josh Kashmir Special |
ONCE A MONTH COOKING RECIPES |
Crab Cakes |
Tangy East Indian Fish Curry Pooris |
Taste Of Indian Recipes, Mutton Seekh Kabab Recipe (seekh Boti) |
SOUTHERN COOKING RECIPES |
SUSEN’S MEADOW CREEK ELK SOUP |
Sugar Free Rasmalai (Indian Sweets Special) |
Cooking Parmesan Boiled Eggplant Recipe Dish In Sesame Soy Sauce |
ITALIAN COOKING RECIPES 1 |
FREE DUTCH OVEN COOKING RECIPES |
South Indian Rice Recipes Making Flour Dumplings Kaara Kozhukattai |
Cooking Stuffed Morels Recipes (BHARWAN GUCCHI) Yogurt, Cream Cheese |

List of cooking-recipes Articles

---

Best Easy Recipes Healthy Recipe Food Cooking products

Sitemap

Newsletter

Subscribe to our newsletter AND receive our exclusive Special Report on cooking-recipes

Your Name:
Your E-Mail:

---

Main Easy Recipes Healthy Recipe Food Cooking sponsors

 

Newest Best Sellers

Welcome to cooking recipes Guide

 

Easy Recipes Healthy Recipe Food Cooking Article

. For a permanent link to this article, or to bookmark it for further reading, click here.

Methi Aloo Makai Parantha | Indian Recipes

from: Sanjeev Kapoor

Few wonderful Indian Style recipes from worlds best chef Sanjeev Kapoor.

Methi Aloo Makai Parantha

Ingredients
For dough

• 2 cups wheat flour (atta)   
• Salt to taste
• 1/2 cup yogurt    
• 1 cup fresh fenugreek leaves, chopped
• 1 tbsp oil + to cook

For filling

• 2 medium potatoes, boiled and mashed  
• 1/2 cup corn niblets (makai), crushed 
• Salt to taste
• 3-4 green chillies, finely chopped 

Method
Add salt to wheat flour and mix. Add yogurt, finely chopped fenugreek leaves, oil and knead into a dough using water as needed.
Mix mashed potatoes and crushed corn niblets with salt and chopped green chillies.
Divide the dough and filling into eight equal portions each.
Roll

out each portion of the dough into a small puri. Place a portion of
filling in the center, gather the edges, pinch them together and roll
into a ball.  Rest them for about fifteen minutes.
Heat a tawa.
Press the stuffed balls a little with fingers, then using some dry
flour roll out balls into fairly thick paranthas with a rolling pin.
Shake
off excess flour and roast on the tawa on high heat for a while on both
sides.  Dribble a little oil and roast till golden. Flip over and
dribble some more oil and cook till the other side is golden too. Serve
hot.

 

Easy Recipes Healthy Recipe Food Cooking News