I’ve been incorporating them in so many delicious sabzi or curry and daals like Methi Baingan ( Fenugreek leaves and aubergine sabzi ) , Saag-Aloo (Spinach with Potatoes ), Sarson ka saag , Creamy Palak with Mixed Vegetables, Paneer and Palak Kofta Curry , Mixed daal with Turnip leaves , Puy lentils and Swiss Chard Daal , Adraki palak masoor daal ( Gingery Spinach and Red Lentils Daal ) or just blending in Glorious green smoothies like smoothie, Spinach, Tomato and Olive Tagliatella , Palak Puri ( Deep fried Spinach Indian bread ) Stuffed Whole Wheat Buns with Spinach and Chickpeas , Spinach roti and snacks like Oats, Quinoa and Fenugreek Muthia ( steamed cake ) , Fenugreek Muthia and many more dishes which are awaiting to appear on this blog. We love paratha anytime, everyone in the family have their own favourite, and raves about it, whether they are Avocado and Fenugreek leaves paratha, Oats, Jowar and Methi Paratha , Methi Dhebra These Tandljo Keri Thepla are so easy to prepare, just throw every ingredients in the plate, knead the dough and starts rolling them. The aroma of frying these are enough to drag the family down to the dining table and surrender themselves !!!!!! These Tandljo Keri Parathas are absolutely yummy, soft inside and little crispy outside, full of flavour and without a doubt nutritious. Either prepare them in the morning for a breakfast and have it with a cuppa, at lunchtime with creamy yogurt and pickle or in the evening with a potato sabji ( batata sukhi bhaji ). I would recommend making them before amaranth season goes away !
