Halwai May 18, 2019

Ingredients:

• 1 portion – paratha dough
• 1 cup – Fenugreek (methi leaves) cleaned and finely chopped
• 1 tsp – Red Chilli powder
• 1/2 tsp – chat masala
• Salt to taste
• 2 tbsp – plain flour
• Oil to shallow fry

Method:

  1. Fenugreek leaves must be towel dried well or else the filling will ooze out and make rolling difficult.
  2. Mix all dry ingredients together.
  3. Roll a lump of dough as for paratha.
  4. Spread some spinach over it.
  5. Sprinkle some dry mixture all over.
  6. Make a tight Swiss roll. Now twist into a coil.
  7. Press together and reroll to full size.

Recipe courtesy of Saroj Kering