Methi stuffed paratha with Amla mint chutney

Name: Methi stuffed paratha with Amla mint chutney
Cook time: 30 min
Yield: 2 servings
Ingredients: For the Dough; 2 cups (240 g) whole wheat flour (atta); ½ tsp ajwain; ½ tsp salt; 1 tsp ghee; Water (adjust as needed for a smooth dough); For the Methi Stuffing; 2 cups (100 g) fresh methi (fenugreek) leaves, thoroughly washed, dried completely, and finely chopped; ½ cup (50 g) paneer, crumbled fine; 2 tbsp dry-roasted besan to bind moisture; 1 medium green chili, minced; ½ tsp ginger-garlic paste; ½ tsp roasted cumin powder; ½ tsp dry mango powder (amchur); ¼ tsp turmeric powder; ¼ tsp red chili powder; ½ tsp salt (add only right before stuffing); For Amla Mint Chutney; 2 medium fresh amla, deseeded and chopped; 1 cup fresh mint leaves; ½ cup fresh coriander leaves; 1 green chili; ½ inch fresh ginger piece; ½ tsp roasted cumin powder; ¼ tsp black salt; ¼ tsp regular salt; 1–2 tbsp chilled water (just enough to blend smoothly)

Nutritional Benefits: Fresh fenugreek leaves are rich in soluble fiber (galactomannan) and antioxidant polyphenols, which help slow gastric emptying, blunt postprandial glucose spikes, and improve insulin sensitivity. Whole wheat provides complex carbohydrates. Amla is one of the richest whole-food sources of heat-stable vitamin C, enhancing non-heme iron absorption from the fenugreek and whole wheat. Fresh mint leaves and roasted cumin promote digestive motility and reduces bloating.

30 min 2 servings 365 kcal

365 kcal

Calories

11.5 g

Protein

54 g

Carbs

11 g

Fat

Ingredients

•For the Dough
•2 cups (240 g) whole wheat flour (atta)
•½ tsp ajwain
•½ tsp salt
•1 tsp ghee
•Water (adjust as needed for a smooth dough)
•For the Methi Stuffing
•2 cups (100 g) fresh methi (fenugreek) leaves, thoroughly washed, dried completely, and finely chopped
•½ cup (50 g) paneer, crumbled fine
•2 tbsp dry-roasted besan to bind moisture
•1 medium green chili, minced
•½ tsp ginger-garlic paste
•½ tsp roasted cumin powder
•½ tsp dry mango powder (amchur)
•¼ tsp turmeric powder
•¼ tsp red chili powder
•½ tsp salt (add only right before stuffing)
•For Amla Mint Chutney
•2 medium fresh amla, deseeded and chopped
•1 cup fresh mint leaves
•½ cup fresh coriander leaves
•1 green chili
•½ inch fresh ginger piece
•½ tsp roasted cumin powder
•¼ tsp black salt
•¼ tsp regular salt
•1–2 tbsp chilled water (just enough to blend smoothly)

Method

1
Ensure the chopped methi leaves are completely moisture-free (pat them dry with a kitchen towel before chopping).
2
In a bowl, combine the chopped methi, crumbled paneer, roasted besan, minced green chili, ginger-garlic paste, cumin powder, amchur, turmeric, and red chili powder.
3
Add salt to the stuffing mix only when you are ready to roll
4
In a large bowl, mix whole wheat flour, crushed ajwain, salt, and 1 tsp oil.
5
Gradually add water, kneading for 5–7 minutes until you get a soft, non-sticky dough.
6
Cover with a damp cloth and let it rest for 15 minutes.
7
Divide the rested dough into 4 equal portions and shape them into smooth balls. Divide the stuffing into 4 equal portions.
8
Roll a dough ball into a 4-inch circle. Place a portion of stuffing in the center.
9
Bring the edges together over the stuffing, pleating and sealing tightly at the top.
10
Roll from the center outward into a 6–7-inch paratha without tearing the skin.
11
Heat a tawa over medium-high heat.
12
. Cook for 30–40 seconds.
13
Smear ¼ tsp ghee or oil over the top, flip again, and lightly press the edges with a spatula until golden-brown spots develop on both sides and the paratha puffs up.
14
Repeat for the remaining portions. Serve hot off the tawa alongside the freshly ground amla mint chutney.
15
Add the chopped amla, mint, coriander, green chili, ginger, roasted cumin powder, black salt, and regular salt into a small mixer jar.
16
Add 1 to 2 tablespoons of chilled water (chilled water prevents frictional heat from discoloring the greens).
17
Blend into a smooth, vibrant green chutney. Transfer to a glass bowl, taste, and adjust seasoning if needed.