Methi Parartha
Ingredients:
- Methi (fenugreek) leaves – 2 cups
- Wheat flour – 2 cups
- Onion (chopped) – 1 small (optional)
- Kasuri methi – 1 tsp
- Garlic paste – 1/2 tsp
- Garam masala – 1/2 tsp
- Cumin powder- 1/3 tsp
- Turmeric powder – 1/4 tsp
- Chilly powder – 1/2 tsp
- Carom seeds – 1/8 tsp (optional)
- Oil – 1 to 1.5 tbsp
- Maida or wheat flour for dusting
- Salt to taste
- Oil/ghee for frying
Procedure:
- Take a mixing bowl and mix all the ingredients except wheat flour and oil.
- Mix well and add wheat flour.
- Knead the dough by adding water slowly, add oil too.
- Prepare the dough and rest it for 15 minutes.
- Make 6 balls of equal size and roll them into circle, one by one. (Use maida/ wheat flour for dusting, so that it doesn’t stick. Don’t stack them one on top of the other as they will stick. If at all you stack, use butter paper in between the parathas)
- Heat a frying pan and grease it.
- Fry paratha on both the sides.
- Repeat for remaining balls.
- Place butter on top and serve hot with yoghurt/ pickle/ raita/ mint chutney etc.
Tip:
- You may use chopped methi, I use whole leaves.
- If you want to avoid onion and garlic, then carom seeds quantity should be slightly more.
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