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