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Saturday, April 16, 2011

Fenugreek Greens / Methi Parathas with Carrot Stuffing for Blogging Marathon 4


One of my daughter's favorite lunch box item happens to be mixed veggie rotis. I try to keep them appealing and colorful to her by trying out new combinations. Sometimes I stuff the subzi (any dry side dish), make parathas and then cut them into wedges before packing so that she can have a mess free lunch. In this particular recipe, I have added fresh fenugreek / methi leaves to the dough and used carrot subzi for the stuffing. Or else, methi and grated carrot can be directly added to the flour while making the dough. The dough and the subzi can be prepared the previous night and refrigerated so that it would be easier in the morning rush. Just place the refrigerated dough covered, for 20 - 30 seconds in the microwave and it would be ready to roll.
If the subzi is spicy, no side dish is needed. They can be eaten with some pickle / yogurt combo and I served ours with some spicy raita.

Ingredients to make a dozen parathas:
2.5 cups wheat flour
2 cups washed and roughly chopped methi leaves
4 carrots (2.5 cups grated)
For tadka: 2 tsp oil, 1/2 tsp mustard seeds, 1/2 tsp cumin seeds
Salt to taste
Chili powder to taste
Oil to toast the parathas

Making the paratha dough:
Combine the flour, a pinch of salt and methi leaves in a mixing bowl. Add water / milk gradually and make firm dough. (I added about a cup of water.) Check this post for a pictorial description.

Preparing the stuffing:
Heat 2 tsp oil in a pan and add the mustard seeds and cumin seeds. When mustard seeds start to splutter, add the grated carrot and salt. Stir once and cook covered on low flame till the carrot softens. Then add the chili powder and stir once more. Cook for a couple of minutes more and turn off the stove. Let cool.

Making parathas:
* Pinch a lime sized portion of the dough and roll into a circle of about 4 inches diameter. Place about 2 Tbsp of carrot filling in the center. Bring the ends of the rolled disc together and cover the filling. Roll it carefully into a thin circle taking care that the stuffing does not spill out.
* Heat a tawa (Indian style iron griddle) or a shallow pan. Place the rolled paratha and toast it until it turns golden brown both sides, using a tsp of oil.

My fellow marathoners in this Marathon 4 are
Diabetes Diet/Management:PJ  
Kid Friendly Recipes:Me, Priya Suresh, Divya
Seven Days of Soup:Ila, Smita P 
Seven Days of Indian Bread:Monika
Seven Days of Cakes: Bhagyashri
30 Minutes Meals:Archana  
Seven days of Condiment:Kamalika, Srivalli

Comment

14 comments:

Divya.M said...

Nice parathas...healthy one...i used to prepare this...

savitha ramesh said...

cute looking parathas.wonderful pics.

Raji said...

This is so healthy for the kids..and an excellent lunch box idea...lovely click.

Priya said...

Very interesting stuffing, very brilliant idea of making stuffed methi parathas, healthy!

kaveri said...

Very Very Healthy...I have to also try out things like this for my daughter...

Prathima Rao said...

Very attractive presentation & a healthy & yummy dish!!
Prathima Rao
Prats Corner

SravsCulinaryConcepts said...

wow paratha looks so perfect and delicious combination !!

Archana Vivek said...

Beautiful decoration. Nice recipe too

Shanavi said...

Pleasing presentation Suma, No wonder ur daughter loves it !!! Lov ethe combo of veggies u used there ..

Sin-A-Mon (Monika) said...

very healthy must try it I find it easiest to make my kid eat veggies in parantha too

Sensible Vegetarian said...

Delicious parathas, very beautiful pics.

Rani acharyulu said...

Lovely looking Parathas.Wonderful pics.

Smitha said...

methi parathas look awesome...love it with kadhi on the side...very delicious!
Smitha
Smitha's Spicy Flavors

Priya (Yallapantula) Mitharwal said...

ok, that is definitely an excellent idea to use both the leaf in dough and then a veggie in stuffing, great !!!