Methi Paratha (Fenugreek Chapati)
Course: Breakfast/Lunch/Dinner
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Servings: 4 people
Ingredients
- 250 grams fenugreek leaves
- 2 cup Wheat flour (Atta)
- 1tbsp Oil
- Salt to test
- 2tbsp curd
- 1tbsp Ginger
- 1tbsp Turmeric powder
- 2Green chili
- 1tbsp Cumin seeds (jeera)
- 1 pinch Asafoetida(Hing)
- Ghee or oil for frying
Instructions For Making Methi Paratha
- First wash the fenugreek leaves thoroughly and remove the stems.
- Take one strainer and completely drain the water from fenugreek leaves.
- Chop the fenugreek leaves.
- Shift fenugreek leaves into a bowl. In that add chopped ginger, chopped green chili, turmeric powder, cumin seeds and a pinch of asafoetida. Mix it well.
- Now add wheat flour, curd, salt and oil in fenugreek leaves mixture.
- Knead it properly and make a smooth dough by adding lukewarm water.
- Keep it in mind that the dough should not contain much water.
- Cover the dough for 15 minutes. After 15 minutes you will see the dough become swell and soft.
- Now make small balls from dough in oily hand. Roll this ball into the small round and apply oil.
- Again fold it twice and make a triangular shape by using flour.
- Take a pan and put uncooked paratha on it. Apply oil on both sides of paratha and fry till it turns into the golden brown.
Now Methi paratha is ready to serve with any pickle, curd or any vegetable curry.
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