Method-1 How to make Methi Paratha (without cooking the leaves)
Prep time – under 15 mins
Cook time – 5 mins for each paratha
Yields – 5-6 parathas for 1 cup of wheat flour
Wheat flour – 2 cups
Methi leaves/fenugreek leaves – 1 cup
Red chilli powder – 3/4 tsp
Turmeric powder – 1/4tsp (optional)
Jeera/Cumin seeds – 1 tsp
Salt to taste
Oil -2 tbsp
Oil for making parathas
1.Wash methi leaves and drain the water. Chop it finely.
Method -2 -Another variation (made by cooking fenugreek leaves)
Yields -5-6 methi parathas
Wheat flour -1 cup
Oil – 1 tbsp
Cumin seeds – 1 tsp
Onion finely chopped – 1/4 cup
Ginger-garlic paste – 3/4 tsp
Methi leaves/ fenugreek leaves – 1 cup
Turmeric powder – 1/4 tsp
Cumin powder -1 tsp
Red chilli powder – 3/4-1 tsp
Amchur powder – 1/2 tsp (optional)
Heat oil in a pan, add jeera seeds, when it splutters, add finely chopped onions.
Saute until onions turn pink. Add ginger garlic paste and saute until the raw flavor goes.
Apply a little ghee or butter and serve with curd, pickle or chutney.
Note – It will stay soft even hours later if you keep it wrapped in a soft cotton cloth.
Check out more Paratha Recipes (find a list of paratha recipes in the link given)
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