Ingredients
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For the Jackfruit & Methi Filling
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1 can young green jackfruit in brine, drained and shredded young green jackfruit1 can young green jackfruit in brine, drained and shredded
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1 cup fresh fenugreek leaves (methi), chopped (or 1/3 cup dried kasuri methi) fenugreek leaves1 cup fresh fenugreek leaves (methi), chopped (or 1/3 cup dried kasuri methi)
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1 medium red onion, finely chopped red onion1 medium red onion, finely chopped
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2 cloves garlic, minced garlic2 cloves garlic, minced
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1-inch piece ginger, grated ginger1-inch piece ginger, grated
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1 green chili, finely chopped (optional) green chili1 green chili, finely chopped (optional)
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1 medium tomato, diced tomato1 medium tomato, diced
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1/2 tsp cumin seeds cumin seeds1/2 tsp cumin seeds
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1/2 tsp turmeric powder turmeric powder1/2 tsp turmeric powder
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1 tsp garam masala garam masala1 tsp garam masala
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1 tsp coriander powder coriander powder1 tsp coriander powder
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1/2 tsp red chili powder (adjust to taste) red chili powder1/2 tsp red chili powder (adjust to taste)
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Salt to taste saltSalt to taste
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2 tsp lemon juice lemon juice2 tsp lemon juice
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2 tbsp chopped cilantro cilantro2 tbsp chopped cilantro
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For the Paratha Wraps
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2 cups whole wheat flour whole wheat flour2 cups whole wheat flour
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1/2 tsp salt salt1/2 tsp salt
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3/4 cup warm water (as needed) water3/4 cup warm water (as needed)
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For the Mint-Coconut Chutney
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1/2 cup fresh mint leaves mint leaves1/2 cup fresh mint leaves
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1/2 cup fresh cilantro leaves cilantro1/2 cup fresh cilantro leaves
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1/4 cup grated coconut (fresh or desiccated, unsweetened) grated coconut1/4 cup grated coconut (fresh or desiccated, unsweetened)
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1 small green chili green chili1 small green chili
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1 tbsp lemon juice lemon juice1 tbsp lemon juice
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1/4 tsp salt salt1/4 tsp salt
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2-3 tbsp water (as needed) water2-3 tbsp water (as needed)
Directions
Enjoy these flavorful paratha rolls warm or at room temperature, making them perfect for lunchboxes or a satisfying midday meal. For a gluten-free option, use your favorite gluten-free flatbread. For extra protein, add 1/2 cup cooked chickpeas to the jackfruit filling. The paratha rolls can be wrapped in parchment and stored in the fridge for up to 2 days.
Steps
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1
Done
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Prepare the Paratha Dough: In a large bowl, combine whole wheat flour and salt. Gradually add warm water and knead into a soft, pliable dough. Cover and let rest for 20 minutes. |
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2
Done
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Make the Jackfruit & Methi Filling: Heat a non-stick skillet over medium heat. Add cumin seeds and toast for 30 seconds. Add onion and sauté until translucent. Stir in garlic, ginger, and green chili, and cook for 1 minute. Add tomatoes and cook until soft. Add turmeric, coriander powder, garam masala, red chili powder, and salt. Add shredded jackfruit and fenugreek leaves. Mix well and cook for 10-12 minutes, stirring occasionally, until jackfruit is tender and flavors meld. Stir in lemon juice and cilantro. Remove from heat. |
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3
Done
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Prepare the Parathas: Divide dough into 6 balls. Roll each into a thin circle (about 6-7" diameter) on a lightly floured surface. Heat a skillet over medium-high. Cook each paratha for 30-40 seconds per side until golden brown spots appear. Stack and keep covered. |
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4
Done
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Make the Mint-Coconut Chutney: Blend mint leaves, cilantro, coconut, green chili, lemon juice, salt, and water to a smooth paste. |
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5
Done
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Assemble the Rolls: Place a paratha on a plate, spread 2-3 tablespoons of jackfruit-methi filling along the center, drizzle with chutney, and roll tightly. Repeat with remaining parathas. Serve extra chutney on the side. |
