World Breastfeeding Week Recipe Competition

 Recipe by Mr. Aman Yadav

Recipe Name: Fenugreek Paratha with tomato and tamarind chutney

Ingredients

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

Check out the complete article at Hexagon Nutrition .