Ingrediants:
1 cup Matar(fresh green peas)
1 cup Methi leaves washed and chopped finely
1tsp Ginger garlic paste
3 to 4 Green chillies
3 tbsp Oil
2 cups Wheat flour
Salt to taste
Making dough:
First in a bowl mix wheat flour and salt mix with water and knead. The dough shouldn't be sticky nor it should be dry. Then coat it with oil. Cover and keep aside
Making mixture:
Boil matar a little not till it mashes too much but coarsely mashed.
In a bowl add the coarsely mashed matar, chopped methi, ginger garlic paste chopped chillies salt and oil. Mix it well with your hands. Make small lemon size balls and keep aside.
Making Parathas:
Take the dough and spread it, make a cup shape folding the four side corners.Now place the ball stuffing in it and cover the chapati by folding on all sides.Now press the chapati and transfer it on to tava on medium heat. let it fry on both sides apply butter, oil or ghee on both sides. Serve hot with curd or chutney as per your wish.
1 cup Methi leaves washed and chopped finely
1tsp Ginger garlic paste
3 to 4 Green chillies
3 tbsp Oil
2 cups Wheat flour
Salt to taste
Making dough:
First in a bowl mix wheat flour and salt mix with water and knead. The dough shouldn't be sticky nor it should be dry. Then coat it with oil. Cover and keep aside
Making mixture:
Boil matar a little not till it mashes too much but coarsely mashed.
In a bowl add the coarsely mashed matar, chopped methi, ginger garlic paste chopped chillies salt and oil. Mix it well with your hands. Make small lemon size balls and keep aside.
Making Parathas:
Take the dough and spread it, make a cup shape folding the four side corners.Now place the ball stuffing in it and cover the chapati by folding on all sides.Now press the chapati and transfer it on to tava on medium heat. let it fry on both sides apply butter, oil or ghee on both sides. Serve hot with curd or chutney as per your wish.
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