Methi paratha

Name: Methi paratha
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cups wheat flour; 1 cup methi leaves / fenugreek leaves (finely chopped); 1/2 tsp turmeric; 1/4 cup curd / yogurt (fresh / sour); 1 tsp ginger paste; 1/2 tsp kashmiri red chili; 1/4 tsp cumin powder; as per taste salt; 1/2 tsp carom seeds; 2 tsp oil; as required water (to knead dough); 5 tsp oil / ghee (for roasting)

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Ingredients

30 mins

4 servings

2 cupswheat flour
1 cupmethi leaves / fenugreek leaves (finely chopped)
1/2 tspturmeric
1/4 cupcurd / yogurt (fresh / sour)
1 tspginger paste
1/2 tspkashmiri red chili
1/4 tspcumin powder
as per tastesalt
1/2 tspcarom seeds
2 tspoil
as requiredwater (to knead dough)
5 tspoil / ghee (for roasting)

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Steps

30 mins

1

Firstly, in large mixing bowl take wheat flour and chopped methi leaves.
also add ¼ cup of curd. curd helps to remove the bitterness of methi leaves.
additionally, add spices and salt to taste.furthermore, add 2 tsp of oil and combine well.
additionally, add some water and knead the dough.
cover with moist cloth and rest for 30 minutes.
2

Now pinch a medium sized ball dough, roll and flatten it.
also dust with some wheat flour.roll to 5 inches using rolling pin.additionally, grease with ghee or oil
bundle it up and flatten to ball.further roll it in a thick circle like paratha.now on a hot tawa place the rolled paratha and cook for a minute.
3

Furthermore, when the base is partly cooked, flip the methi paratha.also brush oil / ghee and press slightly.finally, serve methi paratha with raita and pickle.