Methi Paratha Recipe | Fenugreek leaves Indian Bread | Fenugreek Chapati | मेथी पराठा

Ingredients

Wheat flour - 2 cup

Fenugreek leaves - 1 1/2 cup (washed and chopped )

Curd - 1/4 cup

Ghee/oil - 2 tsp + for roasting paratha's

Salt - 1 tsp

Garam masala - 1/2 tsp (contains dry ginger, black pepper, cumin powder , etc )

Coriander powder - 1 tsp

Turmeric powder - 1/4 tsp

Red chili powder - 1/4 tsp

Corn starch - 1/4 cup (Substitute - corn flour, corn oil, Ararot,, rice flour)

Directions

- Mix all above ingredients and make a soft dough using warm water.

Pinch medium lemon sized dough and make peda of it.

Make desired size paranthas.

Dust it with some flour and roll it out into thin parantha.

Then apply some ghee on it and spread it evenly.

Now fold the paranthas from one end to another end making pleats.

Then roll the dough from one end to another end making a peda.

After that, dust the rolled dough with some dry flour and roll out slightly thick parantha of 5-6 inch diameter by rolling it gently with the rolling pin.

Place a tawa on flame.

When the tawa gets heated, Place the rolled parantha on it.

Once the parantha gets roasted from beneath, flip its side and roast the parantha from another side as well.

Pour some ghee on top and spread it evenly on the parantha.

After that, flip the side again and pour some ghee on this side as well and spread it evenly.

Press the parantha gently with the spatula and cook it on medium flame until brown spots appears on both the sides.

Parantha is now roasted well. Serve hot with any curry and Enjoy !!!