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.
Cooking Time: 40 minutes
- 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
- 1 3/4 cups wheat flour
- 3 tbsp corn flour
- Salt to taste
- 4 tbsp vegetable oil
- Pressure cook the red chori and whole urad dal with enough water and some salt for about 4 whistles, and let cool.
- Place the methi, salt, red chilli powder, cumin powder, and garam masala in a microwave-safe bowl.
- Drain and add the cooked red chori and urad dal to the leaves. Sprinkle a little water and mash as well as you can.
- Microwave the methi and beans and dal for about 5 minutes . Mash the mixture well.
- Add the cilantro leaves and mix well.
- 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.
- Heat the tava or griddle.
- 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.
- Add a little oil to the tava and cook the paratha on both sides until brown spots appear.
- Serve the methi and red chori stuffed paratha hot, with a pickle of your choice, some raw onions and green chillies, and plain yogurt.
Category: Indian Breads