Indian Food : Breads: Meethi Paratha

II Methi Paratha II

Ingredients:

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

Preparation:

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.