METHI ROLL

METHI ROLL	Ingredients
1	Mixed grain atta	200g
2	Fresh methi (cleaned, washed well, stems removed and chopped fine)	500g
3	Ginger (scraped and freshly chopped)	One inch piece
4	Freshly chopped green chilies (deseeded)	2-3
5	Medium tomatoes (diced)	2
6	Spoons of sprouted mung (chopped fine0	2-3
7	Small cabbage (washed well shredded fine)	¼ head
8	Carrot (medium sized, scraped sliced round or cut into matchsticks)	One
9	Salt	To taste

   

FOR SAUCE	Ingredients
1	Tomatoes	200g
2	Sugar	1Tsp
3	Butter	1Tsp
4	Lemon juice	1Tsp
5	Cinnamon	one inch piece
6	Bay leaf	One
7	Salt	To taste
8	Dried mixed herbs/kasuri methi	1Tsp
9	Black cardamom	1
10	Black peppercorns powder	½ Tsp

	METHOD
Knead the dough, blend chopped methi, ginger, green chilies and salt in the dough. Divide into equal portions, shape into small balls, press flat and roll into five inch disks with belan. Line a non stick tawa with a thin film of oil and cook paranthas in batches. Heat butter in a pan put in a bay leaf and whole spice along with the lemon juice. Cook on medium flame, stirring regularly till a thick sauce like consistency is obtained and tomatoes are cooked. Sprinkle water to avoid scalding. Discard whole spices. Sprinkle with dried herbs and stir. Place a large spoon of filling made of sprouts, tomatoes, carrots and cabbage in the centre of each parantha, roll it in a tube and carefully lower on a bed of salad.