By- Anu Prabhakar
Ingredients for Making Methi Paratha
Gram Flour ( Besan )
Red chilli powder
Clean the fenugreek. Break off its leaves and remove the sticks.
Fill a large bowl with water and put fenugreek leaves in it. Let them stay in the water for about 2 minutes. Remove the leaves from the water and discard the water. , Finely chop fenugreek leaves.
Sieve wheat flour and gram flour in a bowl. Add cumin, green chilli-ginger paste, red chilli powder, curd, 1- tbsp oil, finely chopped fenugreek leaves and salt. Mix well.
Take dry wheat flour on a small plate. Take a ball and wrap it with dough & place it on the wheel.
Roll it into a round shape with a rolling pin. Apply some oil to half of the paratha using a spoon
Heat a pan on medium heat. When the Tawa is medium hot, put the raw paratha on it.
When small bubbles start appearing on its surface, then flip the paratha.
Spread about a teaspoon of oil evenly on the surface of the paratha.
After about 40 seconds, flip the paratha and spread tsp oil evenly on the other surface as well.
Press it slowly with the flip side and cook it till golden brown spots appear on both the sides.
Methi paratha is ready to be served. Serve it hot with curd, green chutney or raita and pickle.
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