Indian Flatbread with Fenugreek Leaves Topped with Crunchy Laccha and Peanut Salad garnished with Roasted Eggplant
The pleasing bitterness of fresh fenugreek leaves topped with this crunchy salad and garnished with roasted eggplant, makes this flatbread a complete hit especially in freezing winters.
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Makes- 12 Mini Paranthas
Ingredients and Quantity:
For the Dough:
Whole-wheat Flour- 01 cup
Extra Virgin Olive oil- 1/4th tbsp
Water – as required to knead dough
Carom Seeds (Ajwain) – 1/4th tsp.
Coriander Powder- 1/4th tsp.
Salt- To taste
Fenugreek leaves, sorted, washed and drained, roughly chopped- ½ cup
Garlic cloves, peeled- 06 nos.
Ginger, peeled- ½ inch piece
Green chillies, stem removed- 02 nos.
Extra Virgin Olive Oil- 01 tbsp. / as required to bake paranthas
Muslin cloth, moist- 1/4th metre to cover the dough
Whole-wheat flour – as required for dusting / rolling the paranthas
For the Laccha and Peanut Salad:
Onion, sliced- 01 no.
Beetroot, peeled and cut into juliennes- 01 small
Roasted Peanuts, skin removed, broken- ½ tbsp.
Red Chilli powder- 1/4th tsp.
Chaat Masala- 1/4th tsp.
Green Chillies, slit- 01 no.
Cilantro, finely chopped- 01 tbsp. (Optional)
Rock Salt- To taste
Lemon juice- ½ tsp.
Salt- to taste
For the Garnish:
Small Brinjal (Eggplant), roundels, roasted- 02 nos.
Coarsely grind methi leaves, garlic, ginger and green chillies and set aside.
In a parat or a thali add the whole-wheat flour, ajwain, coriander powder, salt, olive oil and the coarsely ground methi leaves mixture.
Now add water and knead it to smooth dough.
Cover the dough with a moist muslin cloth, to prevent it from drying.
Let it rest for 05 minutes.
Divide the dough into 12 small balls roll into circular shapes and bake on a hot griddle, on a medium flame on both the sides. Apply olive oil.
Just before service
Combine all the ingredients mentioned for the salad in a deep glass salad bowl and toss well.
Serve the Methi Paranthas hot, topped with Laccha salad and garnished with roasted Eggplant. You may serve it with plain curd or Punjabi Mango Pickle.
Top the Paranthas with the salad, just before service or it may turn soggy.