Gujarati Methi Paratha (Fenugreek leaves Roti)

Name: Gujarati Methi Paratha (Fenugreek leaves Roti)
Total time: 1800 s
Yield: 4 people
Cuisine: British
Ingredients: 200 g plain wheat flour (or 100g of pearl millet flour and 100g plain wheat flour); 100 g fresh fenugreek leaves (chopped and washed); 50 g coriander leaves (chopped and washed); 1 tbsp salt; 1 tbsp oil; 1 tsp turmeric powder; 2-3 green chilis, finely chopped; water for the dough

Dhara Shah @dhara_shah

Canada

Grandma's recipe

Dhara Shah @dhara_shah

Canada

Grandma's recipe

Saved

Ingredients

30 mins

4 people

200 gplain wheat flour (or 100g of pearl millet flour and 100g plain wheat flour)
100 gfresh fenugreek leaves (chopped and washed)
50 gcoriander leaves (chopped and washed)
1 tbspsalt
1 tbspoil
1 tspturmeric powder
2-3green chilis, finely chopped
water for the dough

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Steps

30 mins

1

Mix all the above ingredients in one bowl, add water to make a dough (knead dough).
2

Cover the dough and leave it for 15 mins. After that make balls from the dough.
3

Take a frying pan, and on slow or medium heat let it be hot. Using a brush spread oil in the pan. Roll one ball at a time using a rolling pin as in the image and cook it in the pan.
4

When you see small bubbles change the paratha upside down. Brush oil on the top side. Let it cook for some minutes. Turn the side again and brush oil over the turned side and let it cook. To do not overcook it else it will become hard. You should see brownish bubbles on the sides. (as in the last image).
5

Set aside the cooked parathas and either serve hot or warm with curd or mix vegetable curry or just have it with tea or coffee.