Kadhai Spiced Vegetable Methi Paratha Recipe

About this recipe

Kadhai Spiced Vegetable Methi Paratha is a wholesome and flavorful Indian breakfast dish that combines the goodness of fresh fenugreek leaves, mixed vegetables, and a medley of aromatic spices. These parathas are stuffed with a spiced vegetable filling and cooked to golden perfection, offering a hearty and satisfying start to the day. Perfect for families, this recipe strikes a balance between taste and nutrition with moderate spices and a balance of macros suited for an active lifestyle. Serve the parathas with curd or a tangy pickle for a complete and delightful meal.

Ingredients

• 1 Kg Lokwan Premium Wheat Atta 1 Kg
• 100 g Methi
• 250 g Carrot
• - Green Peas
• 500 g Onion
• 300 g Ginger Paste
• 200 ml Mustard Oil
• 200 g Dahi
• 500 g Capsicum Green
• medium Chilli Green Long
• - Coriander Powder
• 50g Everest Garam Masala
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. In a large bowl, mix whole wheat flour, chopped methi leaves, 1/4 tsp salt, and 1 tbsp oil. Add water gradually to knead into a soft dough. Cover and let it rest for 20 minutes.
2. 2. Heat 1 tbsp oil in a pan. Add cumin seeds and let them splutter. Add chopped onion, green chili, and ginger paste, and sauté until the onions are translucent.
3. 3. Add grated carrot, mashed green peas, and chopped capsicum to the pan. Cook for 5 minutes, stirring occasionally, until the vegetables are slightly tender.
4. 4. Mix in coriander powder, turmeric powder, garam masala, red chili powder, and salt. Cook for another 2 minutes, then set the vegetable filling aside to cool.
5. 5. Divide the dough into equal portions and roll each portion into a small circle. Place a spoonful of the vegetable filling in the center, bring the edges together, and seal to form a ball.
6. 6. Roll the stuffed dough gently into a flat, even circle, ensuring the filling does not spill out.
7. 7. Heat a tawa or skillet over medium heat. Place the rolled paratha on the tawa and cook for 1-2 minutes on each side, drizzling a few drops of oil, until golden brown and cooked through.
8. 8. Repeat with the remaining dough and filling. Serve the parathas hot with curd or pickle.