Methi Paratha Read Count : 34

Category : Recipes

Sub Category : Vegan/Vegetarian
INGREDIENTS

  • 2 cups wheat flour / atta
  • 1 cup methi leaves / fenugreek leaves, finely chopped
  • ¼ cup curd / yogurt, fresh / sour
  • ½ tsp turmeric / haldi
  • 1 tsp ginger paste
  • ½ tsp kashmiri red chili powder / lal mirch powder
  • ¼ tsp cumin powder / jeera powder
  • salt to taste
  • ½ tsp carom seeds / ajwain
  • 2 tsp oil
  • water as required, to knead dough
  • 5 tsp oil / ghee, for roasting

INSTRUCTIONS

  • firstly, in large mixing bowl take wheat flour and chopped methi leaves.
  • also add ¼ cup of curd. curd helps to remove the bitterness of methi leaves.
  • additionally, add spices and salt to taste.
  • furthermore, add 2 tsp of oil and combine well.
  • additionally, add some water and knead the dough.
  • cover with moist cloth and rest for 30 minutes.
  • now pinch a medium sized ball dough, roll and flatten it.
  • also dust with some wheat flour.
  • roll to 5 inches using rolling pin.
  • additionally, grease with ghee or oil
  • bundle it up and flatten to ball.
  • further roll it in a thick circle like paratha.
  • now on a hot tawa place the rolled paratha and cook for a minute.
  • furthermore, when the base is partly cooked, flip the methi paratha.
  • also brush oil / ghee and press slightly.
  • finally, serve methi paratha with raita and pickle.

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