Methi Parantha | Recipes Under 15 Minutes | Chef Jaaie | Sanjeev Kapoor Khazana

Delicious paranthas loaded with fresh fenugreek leaves. A must try !

METHI PARANTHA - (Serves - 4)

Ingredients

1½ cups whole wheat flour (atta) + as required
½ medium bunch fresh fenugreek leaves (methi), finely chopped
1 tablespoon ginger-green chilli paste
¼ teaspoon turmeric powder
A pinch red chilli powder
Salt to taste
2 tablespoons yogurt + for serving
1 tablespoon oil
Ghee as required

Method

1. Take 1½ cups wheat flour in a parat. Add fenugreek leaves, ginger-green chili paste, turmeric powder, chilli powder, salt, 2 tablespoons yogurt and oil and mix well. Add sufficient water and knead into a semi-soft dough.
2. Heat a non-stick tawa.
3. Divide the dough into equal portions. Coat each portion with wheat flour and roll out into thick discs.
4. Apply some ghee on each disc, sprinkle some wheat flour, fold into triangle and again roll out into semi-thick sheet.
5. Place each sheet on hot tawa and roast from both sides till golden brown, basting with some ghee.
6. Serve hot with yogurt.

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