Methi Paratha Recipe (Fenugreek Parantha Recipe)
Green vegetables are very healthy. Make them a part of your diet in any way. Winters are here and it is a pleasure eating different hot paranthas every morning. Markets are green with Fenugreek leaves. Letâ€™s try hot fenugreek leaves parantha today!
Ingredients for Methi Parantha
- Wheat flour (Atta)– 300 grams
- Gram flour (Besan)– 100 grams
- Fenugreek (Methi) – 200 grams
- Green Chili – 2
- Ginger (Adrak) – 1” inch piece
- Cumin seeds (Jeera)- ½ tea spoon
- Salt – to taste
- Oil – for frying paranthas
How to make Fenugreek Parantha
Remove fenugreek stems and clean it. Wash twice in water, place on strainer and drain water. Remove green chili stems, peel ginger and wash both.
Fenugreek ParanthaFenugreek can be kneaded in the dough in two ways:
1. Grind fenugreek leaves, green chili and ginger finely in a mixer. Sift flour, add fenugreek paste, salt, 2 teaspoons of oil and knead smooth dough with lukewarm water. Cover and keep aside for 20 minutes. Dough for making paranthas is ready. or
2. Cut fenugreek leaves, green chili finely and grate ginger. Sift flour, add fenugreek paste, salt, 2 teaspoons of oil and knead smooth dough with lukewarm water. Cover and keep aside for 20 minutes. Dough for making paranthas is ready.
Heat a griddle. Make a small ball of dough. Roll this ball in round 4”-5” in diameter, rub oil and fold twice. Again rub oil and fold into a triangle. Roll this into a triangular parantha with the help of flour.
Put this parantha on griddle. Apply oil on both sides and fry till it turns brown, turning regularly. Remove from griddle, place on a cup on a plate, parantha will not get moist. Keep them in a casserole when cool. Make all paranthas this way.
Serve hot paranthas with potato tomato curry, potato curry or any vegetable you like, curd and chutney.