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Methi and Red Chori Stuffed Paratha

| October 25, 2014 Comment

Methi and Red Chori Stuffed Paratha

Tasty and nutritious, this Methi and Red Chori Stuffed Paratha is definitely worth the time it takes to make it. Red chori is a small, round bean, and can be soaked overnight or pressure-cooked without soaking.

Servings: 4

Cooking Time: 40 minutes


For Filling

  • 1 cup red chori beans (soaked overnight, if possible)
  • 4 tbsp whole urad dal (black urad)
  • 2 cups methi (fenugreek) leaves, finely chopped
  • 1 tsp garam masala or dabeli masala
  • 3 tsp cumin powder
  • 2-3 tsp red chilli powder (adjust to taste)
  • Turmeric powder, a pinch
  • 2 tbsp cilantro (coriander leaves), finely chopped
  • Salt to taste

For Paratha

  • 1 3/4 cups wheat flour
  • 3 tbsp corn flour
  • Salt to taste
  • 4 tbsp vegetable oil


  1. Pressure cook the red chori and whole urad dal with enough water and some salt for about 4 whistles, and let cool.
  2. Place the methi, salt, red chilli powder, cumin powder, and garam masala in a microwave-safe bowl.
  3. Drain and add the cooked red chori and urad dal to the leaves. Sprinkle a little water and mash as well as you can.
  4. Microwave the methi and beans and dal for about 5 minutes . Mash the mixture well.
  5. Add the cilantro leaves and mix well.
  6. For the paratha, in a bowl, mix the flours and salt, and adding enough water, knead into a soft dough. Coat with a little oil, cover and set aside for 5 minutes.
  7. Heat the tava or griddle.
  8. Divide the dough into golf-ball-sized balls. Take a ball, roll it a bit on a floured surface. Add a spoonful of the filling, and close it up into a ball. Roll on a floured surface into a round shape about 4 inches in diameter.
  9. Add a little oil to the tava and cook the paratha on both sides until brown spots appear.
  10. Serve the methi and red chori stuffed paratha hot, with a pickle of your choice, some raw onions and green chillies, and plain yogurt.

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Category: Indian Breads

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