Methi chutney

Methi chutney! it will be acquired in taste. No not at all. If you have it onceyou will think of making it again & again.In this recipe toor dal will change the taste.

• Fenugreek or Methi leaves - 1 cup
  


• Yellow pigeon peas or Toordal - 1/2 Cup


• Tomato - 2 medium


• Red chilly - 2


• Pepper - 1tsp


• Cumin seeds - 1tsp


• Coconut - 1Cup


• Salt - to taste


• Oil - 1 tsp

1. In a wok put 1 tsp of oil and fry the methi leaves and tomatoes separately.


2. In another pan dry roast toor dal, dry chilly, pepper and Cumin separately.


3. Now in the mixer grinder first grind the dry roasted ingredients then the fenugreek leaves and tomatoes.


4. Now it is ready to serve.

Mix Veggie Methi Paratha

• Wheat flour – 2 to 3 cups


• Carrot – 1(Chopped)


• Onion – 1(Chopped)


• Bottle gourd – 3”(chopped)


• Beans – 3 (chopped)


• Peas – 1tbsp


• Cabbage – ¼ cup(chopped)


• Fenugreek leaves or methi – 1 cup(chopped)


• Chilies – 3 to 4


• Turmeric powder – ¼ tsp


• Sesame seeds – ½ tsp


• Asafetida powder – 3 to 4 pinch


• Soda bicarbonate or baking powder – 2 pinch


• Curds – 1tbsp(sour)


• Salt - to taste


• Very little oil - to drizzle (optional)

1. Chop the fenugreek leaves, carrot, onion, bottle gourd, cabbage, peas, chilies and beans in finely, keep aside.


2. Add all other ingredients, except oil and flour.


3. Add two cups flour, mix, and add more if required.


4. Knead to dough till all ingredients are well mixed.


5. Divide into small ball size portions, depending on size of parathas required.


6. Heat griddle, while rolling one parathas, using dry flour for dusting.


7. Roast on one side first, flip and brown other side.


8. Use a kitchen brush to add minimum oil to parathas on both sides. Roast to golden brown, take off fire.


9. Serve hot with mint or green chutney.