{"id":8598,"date":"2018-10-24T12:38:49","date_gmt":"2018-10-24T12:38:49","guid":{"rendered":"https:\/\/chefreetuudaykugaji.com\/blog\/?p=8598"},"modified":"2018-10-24T12:38:49","modified_gmt":"2018-10-24T12:38:49","slug":"methi-parantha-with-crunchy-laccha-and-peanut-salad","status":"publish","type":"post","link":"https:\/\/chefreetuudaykugaji.com\/blog\/2018\/10\/24\/methi-parantha-with-crunchy-laccha-and-peanut-salad\/","title":{"rendered":"Methi Parantha with Crunchy Laccha and Peanut Salad"},"content":{"rendered":"

Indian Flatbread with Fenugreek Leaves Topped with Crunchy Laccha and Peanut Salad garnished with Roasted Eggplant<\/strong><\/p>\n

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.<\/strong><\/p>\n

\u00a0\"\"<\/strong><\/p>\n

Preparation Time:<\/strong> 15 minutes<\/p>\n

Cooking Time:<\/strong> 15 minutes<\/p>\n

Makes-<\/strong> 12 Mini Paranthas<\/p>\n

Ingredients and Quantity:<\/strong><\/p>\n

For the Dough:<\/strong><\/p>\n

Whole-wheat Flour- 01 cup<\/p>\n

Extra Virgin Olive oil- 1\/4th<\/sup> tbsp<\/p>\n

Water \u2013 as required to knead dough<\/p>\n

Carom Seeds (Ajwain) \u2013 1\/4th<\/sup> tsp.<\/p>\n

Coriander Powder- 1\/4th<\/sup> tsp.<\/p>\n

Salt- To taste<\/p>\n

Fenugreek leaves, sorted, washed and drained, roughly chopped- \u00bd cup<\/p>\n

Garlic cloves, peeled- 06 nos.<\/p>\n

Ginger, peeled- \u00bd inch piece<\/p>\n

Green chillies, stem removed- 02 nos.<\/p>\n

Extra Virgin Olive Oil- 01 tbsp. \/ as required to bake paranthas<\/p>\n

Muslin cloth, moist- 1\/4th<\/sup> metre to cover the dough<\/p>\n

Whole-wheat flour \u2013 as required for dusting \/ rolling the paranthas<\/p>\n

For the Laccha and Peanut Salad:<\/strong><\/p>\n

Onion, sliced- 01 no.<\/p>\n

Beetroot, peeled and cut into juliennes- 01 small<\/p>\n

Roasted Peanuts, skin removed, broken- \u00bd \u00a0tbsp.<\/p>\n

Red Chilli powder- 1\/4th<\/sup>\u00a0tsp.<\/p>\n

Chaat Masala- 1\/4th<\/sup>\u00a0tsp.<\/p>\n

Green Chillies, slit- 01 no.<\/p>\n

Cilantro, finely chopped- 01 tbsp. (Optional)<\/p>\n

Rock Salt- To taste<\/p>\n

Lemon juice- \u00bd tsp.<\/p>\n

Salt- to taste<\/p>\n

For the Garnish:<\/strong><\/p>\n

Small Brinjal (Eggplant), roundels, roasted- 02 nos.<\/p>\n

Method:<\/strong><\/p>\n

Coarsely grind methi leaves, garlic, ginger and green chillies and set aside.<\/p>\n

In a parat or a thali add the whole-wheat flour, ajwain, coriander powder, salt, olive oil and the coarsely ground methi leaves mixture.<\/p>\n

Mix well.<\/p>\n

Now add water and knead it to smooth dough.<\/p>\n

Cover the dough with a moist muslin cloth, to prevent it from drying.<\/p>\n

Let it rest for 05 minutes.<\/p>\n

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.<\/p>\n

Just before service<\/p>\n

Combine all the ingredients mentioned for the salad in a deep glass salad bowl and toss well.<\/p>\n

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.<\/p>\n

Chef Tips:<\/strong><\/p>\n

Top the Paranthas with the salad, just before service or it may turn soggy.<\/p>\n","protected":false},"excerpt":{"rendered":"

Indian Flatbread with Fenugreek Leaves Topped with Crunchy Laccha and Peanut Salad garnished with Roasted Eggplant<\/strong><\/p>\n

The pleasing bitterness of fresh fenugreek leaves topped with this crunchy salad and garnished with roasted eggplant,<\/strong><\/p>\n","protected":false},"author":1,"featured_media":8599,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[120,103],"tags":[],"class_list":["post-8598","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-indian-breads","category-vegetarian"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/chefreetuudaykugaji.com\/blog\/wp-content\/uploads\/2018\/10\/0CC.jpg?fit=4752%2C7128&ssl=1","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p9arbY-2eG","jetpack_likes_enabled":false,"jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts\/8598","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/comments?post=8598"}],"version-history":[{"count":1,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts\/8598\/revisions"}],"predecessor-version":[{"id":8602,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts\/8598\/revisions\/8602"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/media\/8599"}],"wp:attachment":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/media?parent=8598"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/categories?post=8598"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/tags?post=8598"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}