- Methi/Fenugreek leaves: 1 cup
- Chilly Powder: 1 tsp
- Turmeric Powder: 1/4th tsp
- Chopped Corriander leaves: 2 tbsp
- Onion: 1/2
- Aamchur Powder: 1/4th tsp
- Garam Masala: 1 tsp
- Wheat flour: 1 cup
- Water: as required for kneeding the dough
- Oil
- Cumin seeds: 1 tsp
- Salt to taste
Method:
In a big bowl mix flour, salt, methi leaves, turmeric powder, chilly powder, aamchur powder, corriander leaves, chopped onions, cumin seeds, garam masala and 2 tbsp Oil. keep on adding water while you knead to get a smooth dough.
Keep this dough covered with a wet cloth for about 30 minutes.
Make small balls out of the dough. Pat a ball into the wheat flour powder and roll it to form a circle of 7 to 8 diameter.
Heat the griddle and flip the paratha when you see small bubbles rising on the surface of the paratha, press from all sides to ensure that the parantha gets cooked from all sides. drizzle oil on both the sides of the parantha.
Methi parantha is ready to be srved with curd or pickle.
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