Methi paratha

Name: Methi paratha
Yield: 6-8 servings
Cuisine: Indian
Ingredients: 2 cups whole wheat flour (atta); 1 cup methi leaves (fenugreek leaves); 1-2 green chilies, finely chopped (hari mirch); 1.5 teaspoon finely chopped garlic (lahsun); 1 medium size onion finely chopped(payaj); 2 teaspoon oil; as required water for kneading; as required salt; as required for roasting oil or ghee; 1 teaspoon Cumin powder (jeera); 1/4 teaspoon asafoetida (hing)

Shivani Nilesh Srivastava @cook_9488646

Gorakhpur

#Diabetes

Shivani Nilesh Srivastava @cook_9488646

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Ingredients

6-8 servings

2 cupswhole wheat flour (atta)
1 cupmethi leaves (fenugreek leaves)
1-2green chilies, finely chopped (hari mirch)
1.5 teaspoonfinely chopped garlic (lahsun)
1medium size onion finely chopped(payaj)
2 teaspoonoil
as requiredwater for kneading
as requiredsalt
as required for roastingoil or ghee
1 teaspoonCumin powder (jeera)
1/4 teaspoonasafoetida (hing)

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Steps

1

Rinse the methi leaves well. drain them completely.
2

Chop the methi leaves finely and keep aside.
3

In a bowl or parat mix the whole wheat flour and salt.
4

Add the chopped methi leaves, green chilies, cumin powder,onion,hing,garlic, oil and mix.
5

Pour some water and knead to a smooth dough.
6

Make medium sized balls of the dough.
7

Dust the dough ball with some flour and then start rolling the methi paratha.roll the dough into medium sized rotis or rounds.
8

Place the methi paratha on a hot tawa
9

When one side is bit cooked or about 1/4 cooked, then flip the paratha.
10

Spread oil or ghee on this side.
11

Flip again and you should see some brown spots on the paratha. apply ghee on this side too.
12

Flip again a couple of times, till the methi paratha is evenly cooked and has golden spots.
13

Press the paratha edges with a spatula so that they get cooked.
14

Serve methi paratha hot with pickle or curd or butter.