Methi Paratha

Methi Paratha

Dinner, Indian, Methi paratha, Stuffed indian bread, Fenugreek recipe
Cooks in    Serves 2
Ingredients
  • 1 cup whole wheat flour
  • 1 cup fenugreek leaves
  • 1 teaspoon cumin seeds
  • ½ teaspoon red chili powder
  • ½ teaspoon turmeric powder
  • Salt to taste
  • 1 cup warm water
  • 4-5 tablespoon canola oil for frying
Directions
  • Wash and pat dry the fenugreek leaves, and chop coarsely
  • Mix the leaves with the flour, add the spices and season with salt. Add warm water and knead to a dough. Divide the dough into 8 one inch size balls
  • Lightly dust a rolling board with flour and roll each dough separately to make the paratha
  • Heat a frying pan or tawa on high, gently place one paratha, as tiny bubbles start appearing on the paratha flip and roast the other side. Now add about 1 tablespoon of oil to the paratha and fry for 1-2 minutes on both sides. Repeat this process for all the parathas.
  • Serve hot with pickle and yogurt

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