पौष्टिक मेथी पराठा | Home made Methi Paratha | Tiffin Recipe With Madhura Recipe | Ep - 384

Ingredients:

• 2 cups Wheat flour

• 1 1/2 cups Methi / Fenugreek leaves

• A pinch of Ajwain / Carom seeds

• A pinch of Cumin seeds

• 1 tsp Coriander powder

• 1 tsp Red chili powder

• 1/4 tsp Turmeric powder

• 1 tsp Garlic-Green chili paste

• 1 tbsp White sesame seeds

• Salt to taste

• 1 tbsp Besan

• Oil

Method:

• In a bowl take wheat flour.

• Add besan, red chili powder, coriander powder, ajwain, cumin seeds, turmeric powder, sesame seeds, garlic-green chili paste, salt and mix everything well together.

• Pluck methi leaves and wash them really good.

• Dry the methi leaves a little and chop them finely.

• Add chopped methi leaves and mix well.

• Add very little water so that methi leaves will release the moisture.

• Mix methi leaves well with flour.

• Add a little water at a time and knead a little thick dough.

• When the dough is almost ready add about half tsp oil and knead it well again.

• Spread very little oil on the dough so that it won’t get dry.

• Cover and rest the dough for about 15-20 minutes.

• Heat up a pan on medium heat.

• Take the dough and knead it once more.

• Make small balls of dough.

• Take one ball and dip it in the dry flour once.

• Roll the paratha well. It should be a little thick and not thin.

• Transfer the paratha on hot skillet.

• When small pops or bubbles begin to appear on the upper side of the paratha flip it over.

• After roasting the other side for about a minute, spread ghee or oil on the paratha.

• Flip the paratha and spread ghee on other side as well.

• When the paratha is roasted well from both sides take it off into a dish.

• Methi paratha is already.

• This can be a good option for kids’ tiffin or breakfast or office tiffin too.

• As methi paratha remain good for 2-3 days these can be a good travelling option too.