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.
