Cottage Cheese Fenugreek Chapati
It may seem odd to combine cottage cheese and fenugreek leaves. But adding cottage cheese helps to mask the natural bitterness of the leaves.
Cottage cheese also enhances the taste of this dinner delight.
When you are not sure what to make for dinner, Give this recipe a try. It's quick and easy to prepare.
What do you need to make 6-8 chapati
400 gms wheat flour
1/2 cup fenugreek leaves (methi leaves)
15-20 cubes cottage cheese (paneer)
1 tsp chili powder
1/2 tsp garam masala powder
1/4 tsp turmeric powder
1/4 tsp cumin powder
1/4 tsp coriander powder
1 tsp of olive oil
2 tbsp Yogurt
1/2 cup Water
1 tbsp ghee
Salt as per taste
Separate the fenugreek leaves by removing it from the stem, discard the stems.
Scramble the cottage cheese.
In a large bowl add scrambled cottage cheese, fenugreek leaves, and all the spice powders listed under ingredients. [PIC 1]
Mix everything well, Now add curd and mix again. [PIC 2 & 3]
Add flour [PIC 4]
Pour some water and start to knead the flour. [PIC 5]
Add more water if required and knead it until you get a stiff dough.
Once the dough becomes stiff, Add a tsp of olive oil and knead the flour until it softens. [PIC 6]
Cover the dough with a lid or kitchen towel for 15 mins.
Make medium sized balls from the dough.
Take one ball and dust some flour on it. Now roll to flatten it to form a round shape.
Flip it to another side, dust with some flour and roll it again.
Repeat this process for remaining balls.
Put each one on the heated tawa/pan, cook it for 10-15 secs then flip it and cook for 15 secs.
Flip it again and grease it with a small amount of ghee and cook for 15-20 secs on both sides.
Serve it with cucumber raita salad.
The goodness of wheat and fenugreek in warm and toasty Chapati, Enjoy!
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