METHI PARATHA(Fenugreek Leaf Paratha)
Ingredients:
atta(wheat flour)-2 cups,
methi leaves-1 cup(only leaves washed and shredded),
chilly powder-1 tsp,
turmeric powder-1/4 tsp,
hing-a pinch,
jeera powder-1/2 tsp,
salt to taste,
oil-1 tsp,
ghee for frying parathas.
Method:
Knead the atta along with the other condiments, oil, salt and methi leaves and keep it for an hour.
Make small balls.
Roll each ball to thin chappathi shape.
Heat pan and keep on the medium flame.
Note:
1/2 tsp of yeast mixed with 1 tbsp of warm water can be a substitute to yogurt and baking powder.
First roast both sides of the paratha to light brown.
Sprinkle ghee around and fry till they are properly done(soft, but cooked right) .
Can be served with pickle, sauce, chunda or chutney.
Ingredients:
atta(wheat flour)-2 cups,
methi leaves-1 cup(only leaves washed and shredded),
chilly powder-1 tsp,
turmeric powder-1/4 tsp,
hing-a pinch,
jeera powder-1/2 tsp,
salt to taste,
oil-1 tsp,
ghee for frying parathas.
Method:
Knead the atta along with the other condiments, oil, salt and methi leaves and keep it for an hour.
Make small balls.
Roll each ball to thin chappathi shape.
Heat pan and keep on the medium flame.
Note:
1/2 tsp of yeast mixed with 1 tbsp of warm water can be a substitute to yogurt and baking powder.
First roast both sides of the paratha to light brown.
Sprinkle ghee around and fry till they are properly done(soft, but cooked right) .
Can be served with pickle, sauce, chunda or chutney.
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