Easiest Way to Prepare Gordon Ramsay Stuffed Methi paratha with amla chutney

Hey everyone, it is me, Dave, welcome to my recipe page. Today, we’re going to make a distinctive dish, stuffed methi paratha with amla chutney. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Stuffed Methi paratha with amla chutney is one of the most popular of current trending foods on earth. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. Stuffed Methi paratha with amla chutney is something that I’ve loved my whole life. They’re fine and they look wonderful.

To begin with this particular recipe, we have to prepare a few components. You can cook stuffed methi paratha with amla chutney using 19 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Stuffed Methi paratha with amla chutney:

1. Get For (For paratha)
2. Take 250 grams methi leaves
3. Get 2 green chillies
4. Get 1/2 tsp red chilli powder
5. Take 1/4 tsp turmeric powder
6. Make ready 2 tsp gram flour
7. Prepare 1/2 tsp salt
8. Make ready 1/4 tsp carom seed
9. Prepare 1/2 tsp fennel seeds
10. Make ready 1 pinch asafoetida
11. Prepare For chutney–
12. Make ready 4 amla
13. Prepare 2 green chillies
14. Prepare 1/4 cup coriander leaves
15. Prepare 1 " ginger
16. Prepare 1 tsp lemon juice
17. Make ready 1 tsp Fennel seeds
18. Prepare 1 pinch asafoetida
19. Get 1/2 tsp salt

Instructions to make Stuffed Methi paratha with amla chutney:

1. Firstly clean methi leaves and wash 2-3 times in running water.
2. To make stuffing,chop methi leaves and mix all dry spices,chop green chilli and mix everything well.
3. To make paratha take small portion of dough and make thin chapati then fill 1 spoon stuffing and pack over from all sides and roll it again
4. Heat the tawa and put the paratha on it and cook from both sides till it becomes golden brown with apply butter.
5. For aamla chutney in a mixer, Jar put amla, green chilli, coriander leaves, ginger,and all other ingredients and make fine paste.
6. Serve hot with awla chutney.

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