Ingredients
-
1 cup Fresh methi (fenugreek leaves), finely chopped
-
1/2 cup Coriander leaves, finely chopped
-
150 gm Paneer, cut into small cubes
-
3-4 Cloves garlic, finely chopped
-
1 small piece Ginger, finely chopped
-
3-4 Green chillies, finely chopped
-
1/2 tsp Haldi (turmeric) powder
-
2 tsp Coriander powder
-
1 tsp Kashmiri mirchi powder
-
1/2 tsp Garam masala
-
1/2 tsp Amchur (dry mango) powder
-
1 tbs White sesame seeds (plus extra for sprinkling)
-
1/2 tsp Ajwain (carom seeds)
-
1 tsp Whole coriander seeds, roasted and coarsely pounded
-
1.5 tsp Jaggery (optional)
-
Salt to taste
-
1/4 cup Chawal atta (rice flour)
-
1/2 cup Besan (gram flour)
-
1/2 cup Jowar atta (sorghum flour)
-
Water (only if required)
-
Oil or butter, for greasing
-
Small cheese cubes, for stuffing
About
I promise you won’t believe how quickly these crispy, cheesy Methi Millet Appe disappear from the plate! I made these specifically for moms needing healthy tiffin ideas—they are packed with protein from paneer, loaded with fresh greens, and cooked with very little oil. It’s the perfect crispy bite with a gooey cheese centre that kids just love.
Nutrition
These appe are a powerhouse of nutrients, bringing together iron-rich fenugreek leaves, complex carbohydrates and fibre from the jowar, and excellent vegetarian protein from the paneer and besan.
Calories: 285 kcal
Protein: 12g
Carbohydrates: 26g
Fat: 15g
Note: The above nutritional math assumes the total recipe yields 4 servings.
Steps
|
1
Done
|
In a mixing bowl, combine the finely chopped methi, coriander leaves, paneer cubes, garlic, ginger, and green chillies. |
|
2
Done
|
Add the haldi powder, coriander powder, kashmiri mirchi powder, garam masala, amchur powder, 1 tablespoon of white sesame seeds, ajwain, pounded whole coriander seeds, jaggery, and salt. Mix everything well. |
|
3
Done
|
Incorporate the chawal atta, besan, and jowar atta into the mixture. |
|
4
Done
|
4. Mix everything thoroughly. If required, cautiously add a little water. The batter must remain thick, similar to paratha dough. |
|
5
Done
|
Heat an appe pan on a slow to medium flame. Grease the cavities with a little oil or butter and sprinkle some white sesame seeds into each. |
|
6
Done
|
6. Fill half of each cavity with the prepared thick batter. |
|
7
Done
|
7. Place a small cheese cube right in the center of the batter in each cavity. |
|
8
Done
|
Cover the cheese completely by filling the rest of the cavity with more batter. |
|
9
Done
|
Cook the appe on a medium flame, carefully flipping them until you achieve a beautiful golden color and crispy exterior on all sides. |
|
10
Done
|
Zero-Waste & Substitutes * Zero-Waste Kitchen: Look at those leftover coriander stems with love! Instead of tossing them, chop the soft stems super fine and fold them right into this batter for an extra pop of flavour and crunch. If you end up with extra batter, you can flatten it out onto a hot tawa the next morning to make a quick savoury chilla. Substitutes: I often prefer keeping things simple without onion or garlic, so feel free to skip the garlic entirely and add a generous pinch of hing (asafoetida) instead. If you don't have jowar on hand, bajra or ragi flour works beautifully as a substitute. For a vegan twist, swap the paneer with extra firm tofu and use a plant-based cheese cube for the centre. |
