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Recipe of methi and mooli parantha with Masterchef Sanjeev Kapoor | The Indian Express

Recipe of methi and mooli parantha with Masterchef Sanjeev Kapoor

Images: Canva

Mix together carom seeds, grated radish, radish leaves, fenugreek leaves, dried mango powder, Kashmiri red chilli powder, wheat flour, green chillies and salt in a bowl. Add sufficient water and knead into dough.

Apply a little oil on the dough, cover and set aside.

Divide the dough into equal portions and shape them into round balls.

Roll out each ball into a roti. Fold it from all 4 sides to make a square. Apply a little oil on it and fold in the centre to make a rectangle. Dust with dry flour and roll further to a square parantha.

Heat a non-stick tawa, place a parantha on it and cook, turning sides, till both sides are equally done.

Transfer onto a serving dish and serve hot.

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