Healthy Hari Methi Recipe
Indian Cuisine
Ingredients
- 1 bunch fenugreek leaves
- 1 1.5 cups wheat flour
- 2 tablespoons gram flour
- 3 tablespoons oil/ghee
- 1 tablespoon ghee/oil
- 2 teaspoons salt
- 1 1.5 teaspoon manghraala (kalonji)
- 2 teaspoons white sesame seeds
- 4 boiled and mashed potatoes
- 2 teaspoons ginger-garlic paste
- 1 1.5 teaspoon turmeric powder
- 1 1.5 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1 1.5 teaspoons carom seeds
- 3 finely chopped green chilies
- 1 1.5 teaspoon cumin powder
- 1 1.5 teaspoon black pepper powder
- 1 teaspoon mango powder
Instructions
- 1
Heat oil/ghee in a pan and add cumin seeds, mustard seeds, coriander seeds, asafoetida and green chilies.
- 2
Fry for 2-3 minutes or until the spices are well fried.
- 3
Add ginger-garlic paste and fry for another minute.
- 4
Add turmeric powder, red chili powder, coriander powder, cumin powder, black pepper powder and salt. Fry for 1-2 minutes.
- 5
Add boiled and mashed potatoes and mix well.
- 6
Add remaining spices (including mango powder) and mix well.
- 7
Fry the potato mixture for another 4-5 minutes or until it is dry and crispy.
- 8
Prepare dough by mixing wheat flour, gram flour, oil/ghee, salt, carom seeds, manghraala, white sesame seeds and water. Knead the dough well to make a smooth and tight dough.
- 9
Rest the dough for 10 minutes before rolling out small balls of it.
- 10
Roll out each ball into a thin circle (like a roti).
- 11
Apply ghee/oil on both sides of the roti and sprinkle dry flour on top.
- 12
Stack all the rolled-out rotis one by one, applying ghee/oil and sprinkling dry flour in between.
- 13
Press down the stack gently to make layers stick together.
- 14
Cut each roti into half-inch squares or desired shape.
- 15
Stuff each square with a portion of potato mixture and press the edges gently.
- 16
Heat oil in a pan and fry the stuffed squares until golden brown on both sides (about 8-10 minutes).
- 17
Serve hot with any chutney or tomato ketchup.
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