Roti is generally Indian bread made out of whole wheat flour traditionally known as atta flour. Lot of patience is needed to roll out a perfect roti as thinly as possible .Benefits of eating roti/paratha made from whole wheat flour is that it takes longer time to digest which help maintain blood sugar levels. Good for weight watchers.
In India fenugreek/methi leaves are eaten as vegetable, they have strong aroma and bitter taste. They are rich in Vitamins such as thiamin, folic acid, riboflavin, niacin, Vitamins A, B6, C , and K . They are a store house of minerals
The recipe given below is very simple and easy to make. It is a whole meal and makes great lunch box. Vegetables are stuffed in Indian bread/paratha( which is made from whole wheat flour) and cooked in flat pan. Adding butter/ghee adds flavour to the Paratha
INGREDIENTS
Boiled Potato medium 2
Methi/fenu greek leaves finely chopped 1 tea cup
Onion finely chopped 1
Garlic 4-5
Ginger 1 inch piece
Green chillies finely cut 2-3
Coriander leaves finely chopped 1 tea cup
Carrot grated 1
Garam masala 1 tsp
Turmeric powder 1 tsp
Cumin seeds 1 tsp
Fennel seeds 1 tsp
Oil 2 tsp
Ghee 1-2 tbsp
Salt to taste
FOR THE DOUGH
Wheat flour 2 1/2 tea cup
Water as required
Salt to taste
METHOD
In a large bowl add wheat, water and salt and make a dough. Cover it and keep for rest for half an hour.
In a mortar and pestle coarsely grind the garlic, ginger, cumin seeds and fennel seeds. Keep the masala aside.
In a deep frying pan heat oil. Add the onions and saute till onion changes colour. Add the coarsely ground masala and saute till raw smell of garlic disappears.
Add turmeric powder and saute for a second. Add the boiled potatoes, carrot. green chillies and garam masala powder, mix the masala nicely. Add coriander leaves, fenu greek leaves, mix well. Season with salt. Let it cool down. Divide the stuffing into 3 equal parts.
Divide the dough into six equal parts, roll it into ball shape. Sprinkle wheat flour on the board and rolling pin and roll out the dough into round disks of 5-6 inches in diameter.
Take one rolled out disk and add the stuffing on top of it. Spread the stuffing all over the the rolled disk. leaving little space on the sides.
Keep another rolled out dough over the stuffing and nicely press and seal the edges.
Put some flour on top of it and gently and carefully roll out little more. Repeat the same procedure twice more.
Heat the tawa/ non stick flat pan and gently place the paratha. Drizzle ghee/ oil and when it turns golden brown flip and cook the other side of the paratha.
Serve hot with achar / pickle or raita.
