Methi or fenugreek leaves paratha

How to make methi paratha
Parathas are type of breads made with some stuffing in it.Parthas are very popular as its perfect combinations of flours ,vegetables and spices.When children hesitate to eat vegetables ,its good option to make parthas by using vegetables for them.Parathas are usually served with curd or raita(Mixture of selected vegetables/fruits and curd).Methi paratha is made using methi/fenugreek leaves and wheat flour.Similar way parthas can be made using seasonal green vegetables of choice.Don't forget to add selected spices like garlic,ginger,carom seeds,cumin seeds powder to give spicy touch to this stuffed bread.

Cooking time:1 hour
Ingredients :
Atta wheat flour 4 cups
Besan 1/4 Cup
Red Chili powder 1 tsp
Fenugreek leaves small bunch
Salt as per taste
Water 1 cup
Roasted cumin powder 1 tsp
1 tsp Coriandar powder
1/4 tsp Turmeric powder
Garlic cloves 4
1/4 cup Yogurt
Oil 2 tb spoon

Directions to cook:

  1. Heat kadhai and pour oil in it.
  2. Add cumin seeds, mustard seeds ,asafoetida in oil to make tampering.
  3. Add grated garlic cloves and saute for a minute, then add washed and finely chopped fenugreek leaves in it and saute for a minute.
  4. Add cumin powder ,coriander powder ,turmeric ,salt in kadhai and mix properly.
  5. Saute vegetable and cook for 5 to 6 minutes.
  6. Switch off gas and pour fenugreek leaves curry in big bowl.
  7. Mix wheat flour , besan flour ,curd with fenugreek leaves curry and mix well to knead dough for paratha.
  8. Make a dough and let it rest for half an hour.
  9. Make small balls from the dough and roll the paratha like a regular roti.
  10. Roast the paratha from both the sides. Apply some oil on paratha.
  11. Serve paratha with any choice of chutaney, pickle or yogurt.

Methi or fenugreek leaves paratha Methi or fenugreek leaves paratha Reviewed by Roopali Kadam on 01:29:00 Rating: 5

1 comment:

  1. how many of you have the enough knowledge on the benefits on the fruits if not know now health benefits of fruits here


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