Methi Paratha
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
