Cooking time: 15 minutes
Makes 6 paratha
Today, we are making fresh green methi paratha. In our home, We use methi leaves in our daily meal by any form in winter.
Not only for the health point of view, but we love its smell as well as it’s taste.
We use fresh greens methi as well as dried one.
we use kasuri methi in our main course meal for enhancing the taste of recipe.
Ingredients
- 250 grams fresh wash and cleaned chopped methi leaves (fenugreek leaves)
- 2 cup wheat flour( gehun ka atta)
- 1/2 cup maida( refine flour)
- 1tsp-ajwain
- Salt to taste
- 2 tbsp refine oil
- 2tbsp fresh curd
- 1 tbsp fresh cream( you can use homemade Fresh cream/ malai)
- 2 tbsp gram flour( besan)
- Lukewarm Water to knead
- Refine Oil for making parathas
Method
1Take a bowl add methi leaves along with refine oil,wheat flour and maida.
Add fresh curd ,fresh cream, ajwain, salt and besan. Mix well.Make a stiff dough adding enough water.
2Cover it by lid and rest for 10 minutes.Divide 6 equal portion of the kneaded dough.Take a one portion of dough,make a peda of it dust by the wheat flour and roll out each peda into 140 mm or 5″ chapati or as desired ..
3Heat the tava/griddle and cook on medium heat applying 1 tsp of refine oil each side of paratha until you find brown golden spot on it.
4Make all parathas following above procedure.
Serve hot with aachaar, curd or raitas and salad.
