Sunday, March 6, 2011

Methi Paratha

  • 4 cups Wheat flour
  • 2 cups Fresh methi / fenugreek leaves chopped
  • 1 tbsp Gram flour (Besan)
  • 1 tsp Dry red chili flakes
  • 1 tsp Cumin seeds
  • 1/2 tsp Turmeric powder
  • Salt to taste
  • 1 cup All purpose flour for rolling parathas
  • Water
  • Oil for frying


  1. Take a microwave safe bowl, add methi leaves and 2 tbsp of water to it.
  2. Microwave and cook for 2 minutes.
  3. Now take an other bowl, add wheat flour, cooked methi leaves, gram flour, crushed chillies, cumin seeds, turmeric powder and salt.
  4. Mix them well. Now add very little water to make a firm dough.
  5. Add 1 tbsp of oil to it and knead again. Cover the lid and allow to rest for 15 minutes.
  6. Now on a clean flat surface, dust the dry flour and knead the dough well.
  7. Now divide into equal small balls.
  8. Now roll the balls to a thins flat disc by dusting dry flour in between.
  9. Repeat this process with all the other balls.
  10. Heat a tava or pan, when hot gently put the flat paratha and spread oil on it.
  11. Fry on both the sides and proceed with other parathas.
  12. Serve this hot methi paratha with pickle and yogurt.

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