Wednesday, January 20, 2010

Methi Paratha


2 cups chopped fenugreek(methi) leaves
3 Cups Whole Wheat Flour
1-2 tsp Rice flour
1 tsp Cumin Seeds,
1 tsp ajwain
1tsp Coriander seed powder.
4 tea spoons Turmeric powder
1 tea spoon Garlic paste
1 tsp spoon Finely chopped green Chilies
Salt to taste


1. Blend together cumin seeds, ajwain and coriander seed to powder.

2. Clean, wash, and chop methi leaves. Mix together - methi leaves, wheat flour, rice flour and blended coriander seed powder, chopped chilies, salt, turmeric and garlic paste.

3. Using your hands, knead the dough well while adding water as required. Don’t add water at once. Go slowly. You can even use a food processor to knead the dough. If the dough is too sticky add flour as needed or if it’s dry add water. Once the dough is ready, coat it with one tsp of oil.

4. Make medium-size ball of dough lightly into a disc about 10 inches in diameter but not too thin. Roll out into parathas

5. Heat tavva (flat pan) on medium flame. Fry with a little oil on a tava or griddle.

6. Serve it with sweet mango/lemon pickle and delicious homemade ghee (clarified butter).


1. You can replace green chilies with red chili powder as per taste.

2. For more authentic taste you can replace water by milk while kneading.

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