Methi ka Parantha (Fenugreek wheat bread)2015-04-19
- Yield : 10
- Servings : 10
- Prep Time : 30m
- Cook Time : 30m
- Ready In : 30m
- 2 cups wheat flour
- 1 tablespoon bengal gram flour
- 1/2 cup fenugreek leaves (methi, chopped)
- 1/4 cup coriander leaves (chopped)
- 2 tablespoons curds (boiled till 100°C)
- 1/4 teaspoon turmeric powder
- 2 teaspoons dhana jeera powder (coriander powder)
- 1 teaspoon cumin powder
- 1 teaspoon red chilli powder
- a pinch of asafoetida
- 2-3 tablespoons ghee
- salt to taste
Take a broad flat dish, mix 1 1/2 cups wheat flour and all other ingredients with 1 teaspoon of ghee.
Knead into a firm dough using very little water. Set aside for atleast 10-15 minutes.
Roll the dough into 10-15 small dumplings.
Flatten one dumpling between your palms. Dip into the dry flour and roll the dough into a 8 inch diameter on a flate rolling board using a pin. You will need to add dry flour on both sides of the paratha once or twice to make the rolling non-sticky.
Transfer the paratha onto a hot tava (flat metal plate) over medium flame.
Flip, rub some ghee on the surface. Flip and press lightly with a flat spatula, moving it on the tava so that it does not stick. Repeat once again. When dark brown spots appear on both sides, take it off the tava. Repeat with the remaining dumplings and bet ready to serve.
Serve hot or wrap in cloth to prevent steam formation destroying the parantha and place in a casserole.
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