Kumkum's Food: Bharwan Methi Parantha - Stuffed Fenugreek Leaves Flatbread Recipe

Hello foodies,

With the onset of winters in most of India now, we get a lot of fresh green leafy vegetables in the market. These vegetables are packed full of all the essential vitamins and also taste super amazing during winters. Methi/Fenugreek leaves is one of the popular green leafy vegetable that you get in abundance during the season. There are many ways to incorporate this wonderful green in your cooking.
Today, I am sharing a new way of making stuffed Methi paranthas. Please note that you cannot prepare this stuffing in advance and keep as it has to be filled in the paranthas and cooked as soon as it is prepared otherwise the methi leaves will start leaving a lot of moisture and will make rolling of the dough very very difficult.
These hot paranthas taste amazing with various accompaniments, such as, pickle/raita/curd (as shown in the picture below). Let's get started...

Ingredients (you will need):

Kneaded Flour Dough, 1 cup
Methi leaves, chopped - 1/2 cup
Salt, to taste
Red Chilli Powder, 1/2 tsp
Turmeric Powder, 1/2 tsp
Amchoor Powder/Khatai/Dried Mango Powder, 1/2 tsp
Cumin seeds, 1/2 tsp
Refined Oil, as required for shallow frying

Cooking steps:

1. Let's prepare the stuffing for the parantha first. Wash and chop the methi/fenugreek leaves.

2. Add red chili powder, coriander leaves, cumin seeds, amchoor powder, and salt to the chopped leaves.

3. Mix well. Your parantha stuffing is ready.

4. Take a lemon sized ball from the kneaded dough and lightly dust it with dry flour.

5. Roll out 2-3 inch circle using a rolling pin. Place atleast half of the prepared stuffing in the center of the rolled dough.

6. Pick the corners of the rolled dough and bring them to the center of rolled dough as shown below. Close the ending of the rolled dough to make a dough ball.