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Sunday, November 17, 2013

Methi Paratha

Methi Paratha is a wonderfully tasty, nutritious breakfast dish,

If you do not get methi leaves, you can also substitute spinach ( palak ) with the same recipe. 

It is best served with pickles, raitha or plain yoghurt.


      Chopped methi leaves     -            1 cup

     Whole wheat flour                             -2 cups

       Red chilly pwd                              - ¾tsp

         Turmeric pwd                             - a pinch

    Cumin pwd                                   - ½ tsp

   Cooking oil                                      as needed

     Salt to taste

 Clean, wash and chop methi / fenugreek leaves to fine pieces.  In a mixing bowl, add whole wheat flour,fenugreek leaves, red chilly pwd, salt, turmeric pwd, cumin pwd and a tbsp of cooking oil.

Add water little by little and knead to form a soft, smooth dough.

  Let the dough rest for 15 to 20 mins.

 Divide the dough to equal sized balls.

  Dust each ball with flour and roll it to nice
round shape in a rolling board.

  Heat a frypan / girdle.

  Fry the parathas in medium low heat by
drizzling oil to the sides.

 Flip the parathas once in 30 seconds to get
even browning over the surface of the paratha.

When the paratha is done, dash it with a tsp
of butter and remove from girdle.

Yummy and healthy Methi Parathas are ready to

12. Serve hot with chilled yoghurt or your
favorite pickle or chutney.


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