METHI PARATHA RECIPE

Including green leafy vegetables in our diet is a healthy style of living. Today’s recipe is a yummy way of including green vegetables in your diet. Right balance of spices and fenugreek leaves (methi) in wheat flour makes a perfect dough for delicious methi paratha. A healthy breakfast for winters.

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Servings: makes 8 parathas

Ingredients:

•  1.5 cup wheat flour (for dough)
• 1/2 cup wheat flour (for dusting)
• 1/2 cup fenugreek leaves (methi) (finely chopped)
• 2 tbsp coriander leaves (finely chopped)
• 1 tsp ginger-garlic paste
• 1 tsp red chilli powder
• 1/2 tsp turmeric powder
• Salt according to taste
• Oil (for shallow fry)

Preparation Instructions:

• Mix 1.5 cup wheat flour, fenugreek leaves, coriander leaves, ginger-garlic paste, red chilli powder, turmeric powder, salt and a tbsp oil in a bowl.
• Knead the mixture into a dough using water. Cover the dough with a cotton cloth and set it aside for 10 minutes.
• After 10 minutes, divide the dough into 8 equal parts. Take a dough ball, press it to make a pattie, apply dry flour on both sides and roll it into a disc (roti) of 6 inch diameter.
• Heat a tawa over medium flame and put the roti over it. When bubbles began to appear, flip it, apply 1 tsp oil and cook for 30 seconds.
• Again flip it, apply oil and cook on both sides. Press the corners of the paratha using a spatula and cook it for 30 seconds.
• Keep flipping and cooking (without applying oil) till light brown spots appear on both sides. Transfer the paratha to a plate and make all parathas with same process.
• Serve hot parathas with curd or tea.

Tips:

• Don’t make the dough too soft, else the parathas will become hard.