Methi Paneer Parantha

Methi or fenugreek leaves have always been my favourite amongst all the greens. I have had methi parantha, muli methi parantha ,methi puri , Allo methi ki sabzi and many other variations of methi but today I tried methi paneer paranthe and I would say this has been so far my best methi creation. Earlier I used to prepare methi parantha by kneading a dough with methi leaves , onion , chillies and ginger but this new variation is really nice as freshness of methi leves is maintained.So here goes the recipe.

Ingredients:-

For the filling:-

1.Freshly chopped methi leaves 2 cups

2.Fresh Paneer grated 1 cup

3. Finely cut ginger 1 Tbsp

4. Finely cut green chillies 2

5. Finely cut onion 1

6. Salt as per taste

7. Ajwain 1tsp

For the dough

1. Wheat Flour 2 cups

2. Water  1 cup

3. Salt very little as the filling would also have salt

4. Yogurt well beaten 2 Tbsp

For Roasting :-

Oil 2Tbsp

Method:-

• Knead the dough gently by mixing all the dry ingredients first and then the yogurt. Gently work with soft hands and when the yogurt has mixed in well start adding water and knead to make a soft ball of dough.

• Cover with damp kitchen towel and let the dough rest for 30 minutes.

• Meanwhile prepare the stuffing mash the paneer and then add all the ingredients . Adjust salt to taste.

• To prepare the paranthas pinch some dough and roll into a disc. Fill 2 Tbsp of the filling and bind the sides. Now roll gently into parantha and roast on a hot tava with little oil , flipping both sides evenly.

• Serve hot with curd and pickles.

Notes:-2. Chop onion and chillies very finely otherwise the parantha will tend to break.3. Don't prepare parantha on low heat , they will turn out hard.

1. Make sure that methi leaves don't have any moisture left after cleaning otherwise the filling would become soggy.

4. Prefer using homemade Paneer recipe I will post shortly.