Ingredients:
Chopped Menthe soppu & Palak - 2 Cups
Green Chilli - 1
Ajwain/Carom seeds - 1/2 tsp [Optional]
Salt - 1 tsp
Sugar - 1/2 tsp
Curd - 2 Tbsp
Wheat Flour - 3 Cups
Method Of Preparation:
Wash Methi & Palak leaves well. Finely chop them.
Note: We can add leaves directly and make the dough. I pre-cooked them.
Add leaves and green chilli in a vessel. Do not add water. Close the lid and cook for 5 minutes.
Let it cool. Once cool, grind along with sugar, salt, ajwain and curd to a paste. Add water if required.
Take wheat flour in a mixing bowl and make a dough with the paste. Keep aside for 5 minutes.
Make small balls and make chapatis the usual way.
Note: Take a ball and roll it to make a medium circle. Apply ghee on the rolled circle and fold it in half. Fold it again to make a triangle. Now, roll it to make parathas. Apply ghee/butter while frying.
I served along with Pav-Bhaji style curry.
Chopped Menthe soppu & Palak - 2 Cups
Green Chilli - 1
Ajwain/Carom seeds - 1/2 tsp [Optional]
Salt - 1 tsp
Sugar - 1/2 tsp
Curd - 2 Tbsp
Wheat Flour - 3 Cups
Method Of Preparation:
Wash Methi & Palak leaves well. Finely chop them.
Note: We can add leaves directly and make the dough. I pre-cooked them.
Add leaves and green chilli in a vessel. Do not add water. Close the lid and cook for 5 minutes.
Let it cool. Once cool, grind along with sugar, salt, ajwain and curd to a paste. Add water if required.
Take wheat flour in a mixing bowl and make a dough with the paste. Keep aside for 5 minutes.
Make small balls and make chapatis the usual way.
Note: Take a ball and roll it to make a medium circle. Apply ghee on the rolled circle and fold it in half. Fold it again to make a triangle. Now, roll it to make parathas. Apply ghee/butter while frying.
I served along with Pav-Bhaji style curry.
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