INGREDIENTS:
2 cups chopped fenugreek leaves(methi)
1/2 cup besan (gram flour)
3 cups wheat flour
2 tea spoon chili powder
1/2 cup besan (gram flour)
3 cups wheat flour
2 tea spoon chili powder
1 tea spoon corainder powder
1 tea spoon cumin powder
4 table spoon butter
Salt
4 table spoon butter
Salt
METHOD:
Chop methi leaves into small pieces and add salt. Keep for 5-10mins. Squeeze water out of the leaves.
Mix all the other ingredients.Add methi leaves to the ingredients mixture . Kned it intoa soft dough. Apply oil and leave for 1-2hours.
Make paratha of medium thickness and fry it and apply butter on both the sides.
Serve hot with pickle or sauce.
NOTE:Usually the methi leaves are squeezed after applying salt to remove some of its bitterness, but by doing this some of its nutrients are also lost. So it is your choice to do it or not. Leaves can be used directly also.
Serves:4-5
Preparation time:15 mins
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