Saturday, November 28, 2009

Methi layered paratha


2 cups wheat flour
Salt to taste
1 cup cleaned and chopped methi (fenugreek leaves)
Oil as required

Make a soft dough of wheat flour, salt, methi leaves and water. Remember not to cut the methi leaves in advance as it turns out bitter. Keep aside for 1/2 hour. Make medium sized balls of it.

Dust with flour and roll into chapati. Apply a little oil/ghee and sprinkle some flour over it. Fold it into half and then once again apply oil and sprinkle flour. Fold once more into half to get a triangle. Dust with flour and roll it into a triangle paratha.

Cook on hot tava with oil/ghee as required till you get brown spots on both sides. Repeat for rest of the dough.

Serve hot with side dish of your choice.
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