INGREDIENTS ( 1 CUP = 240 ML )
– 1 CUP WHOLE WHEAT FLOUR OR ATTA
– 1/2 CUP FENUGREEK ( METHI KE DAANE ) OR METHI LEAVES TIGHTLY PACKED
– SALT AS PER REQUIREMENT
– 1/4 TEASPOON GARAM MASALA OR AJWAIN ( CAROM SEEDS
– 1/8 TEASPOON CHILLI POWDER OR 1 GREEN CHILI CHOPPED
– 1 TEASPOON OIL FOR KNEADING
– 2 TABLESPOON OIL OR GHEE FOR GREASING LAYERS
– WATER AS NEEDED
OPTIONAL
– 2 TABLESPOON YOGURT OR DAHI / CURD
– 1 TEASPOON GRATED GARLIC ( LEHSUN )
INSTRUCTIONS
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firstly, in large mixing bowl take wheat flour and chopped methi leaves.
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also add ¼ cup of curd. curd helps to remove the bitterness of methi leaves.
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additionally, add spices and salt to taste.
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furthermore, add 2 tsp of oil and combine well.
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additionally, add some water and knead the dough.
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cover with moist cloth and rest for 30 minutes.
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now pinch a medium sized ball dough, roll and flatten it.
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also dust with some wheat flour.
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roll to 5 inches using rolling pin.
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additionally, grease with ghee or oil
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bundle it up and flatten to ball.
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further roll it in a thick circle like paratha.
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now on a hot tawa place the rolled paratha and cook for a minute.
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furthermore, when the base is partly cooked, flip the methi paratha.
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also brush oil / ghee and press slightly.
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finally, serve methi paratha with raita and pickle.