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II  Methi Paratha  II


  • Leftover Cooked Methi ki sabzi
  • Whole Wheat Flour (atta) as per your Consumption.
  • Salt as per taste.
  • Oil/Butter for frying


  • Make dough out of whole-wheat flour (atta) as you would do for any parantha/roti 15 minute before and cover it with wet muslin cloth and keep aside.
  • Mash the Methi vegetable slightly with spoon.
  • Add little salt to the vegetable as per your taste. (Keeping in mind that vegetable already consists of salt).
  • Make a ball of dough slightly thicker than chapati and roll it a little.
  • Place the Methi vegetable on it and again make it into a ball.
  • Seal the edges completely so that the stuffing does not come out.
  • Flatten these balls and roll like any other parantha.
  • Pre-heat the griddle (tawa). Turn it and spread little oil or butter and shallow fry over low heat.
  • Turn it again and spread butter/oil on the other side.
  • Cook both sides till golden brown.
  • Serve with homemade butter.

Note: If you don't have enough leftover vegetable. You can add one small finely chopped onion to the vegetable.


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