World Breastfeeding Week Recipe Competition
Recipe by Mr. Aman Yadav
Recipe Name: Fenugreek Paratha with tomato and tamarind chutney
Bajra flour – 50g, whole wheat flour-50g, fenugreek leaves -100g, soya chunks -20g, onion 10g, tomato -20g. , potato -20g, green chili -5g, coriander leaves -20g, tamarind pulp – 10g, fortified salt as per taste, turmeric -5g, fortified mustard oil -10g.
Method of preparation
Finely chop vegetables (green chilli ,onion ,tomato )
Boil fenugreek leaves and potatoes
Now take boiled fenugreek leaves and make paste and divide it into two parts • Now mash the boil potato and add chopped vegetables and half of the Fenugreek paste and add salt and turmeric and mix it well
Now take Bajra flour and whole wheat flour, add the remaining half of the Fenugreek paste, and knead it well . And using this dough make paratha
Put one teaspoon of fortified mustard oil on hot tawa and put paratha on tawa and let it cook
Now put some mixture of mashed potatoes and fenugreek on paratha and roll it well
Preparation of chutney
Take tamarind pulp and tomato paste and mix it well add salt and little amount of sugar in it and out chutney is ready .
Nutritional Information Table*:
(Energy, CHO, Protein, Fat, Iron / Folic Acid)