A tasty and healthy authentic punjabi parantha made with fresh fenugreek leaves! METHI DA PARANTHAIngredients1 cup chopped fenugreek leavesDough made with 1½ cups whole wheat flour Whole wheat flour for dustingGhee as requiredCarom seeds (ajwain) as requiredSalt to tasteRed chilli powder to sprinkle2-3 green chillies, choppedMethod1. Divide the dough into equal portions and flatten each portion. Dust some flour and roll into a small parantha.2. Apply ghee and sprinkle carom seeds on top. Place a portion of chopped methi leaves on top.3. Sprinkle salt, red chilli powder and green chillies on top. Bring the edges together and seal them.4. Sprinkle some whole wheat flour and roll into a thick parantha.5. Heat a non-stick tawa. Drizzle some ghee and cook on medium heat till golden brown on both the sides.6. Serve hot with pickle and yogurt.Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#SanjeevKapoor #MethiDaParantha
