Webfirstly, in large mixing bowl take wheat flour and chopped methi leaves. also add ¼ cup of curd. curd helps to remove the …
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WebStep by Step Methi ka Paratha Recipe 1. Clean and wash methi leaves. Trim the leaves and discard the stems. 2. Using a sharp …
WebAdd methi leaves into it, add coriander leaves and mix them with a spatula. Add salt, red chilli powder, turmeric powder, coriander seeds powder, ginger garlic paste, carom seeds (ajwain). Add green chillies …
Web1/2 cup methi leaves fenugreek leaves (tightly packed) 1 + 1/2 cup water 1/8 teaspoon Turmeric powder paratha 1 cup whole wheat flour or multigrain flour …
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WebTo make methi paratha, combine fenugreek leaves, wheat flour, oil, carom seeds, chilli powder and salt in a deep bowl and knead into a soft dough using enough warm water. Divide the dough into 9 equal portions. Roll a …
WebUsing an appropriate amount of water, knead the mixture to firm dough. When done, cover the dough with muslin cloth for about 10-15 minutes. Step 3. Once done, divide the dough into equal portions and …
WebMethi Paratha Breakfast Recipes Healthy Recipes Paratha Recipe Indian Bread RecipeIf you are a fan of a healthy meal, then Methi Paratha is the recip
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WebIngredients For Methi Paratha Recipe Methi Ka Paratha 250 gm Fresh Fenugreek Leaves (Methi) 2 Cups Whole Wheat Flour (Gehun Ka Atta) 1/2 Cup Besan (Gram Flour) 1-2 Green Chillies 1/2 …
WebStep 1. To make this recipe, wash and drain the fenugreek leaves. Now, chop the leaves and keep it aside for a while. Step 2. Next, in a large bowl, add all …
WebDust with dry atta as needed and roll evenly to a circle of around 6-7 inches in diameter. Make sure that the paratha is rolled evenly. 5- Then place the rolled …
WebMethod. Method. Combine all the ingredients in a deep bowl and knead into a soft dough using enough warm water. Divide the dough into 6 equal portions and keep aside. Take …
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Methi Paratha Recipe is a Punjabi paratha recipe and also popular across North Indian regions. This methi paratha is used by making use of fresh methi leaves or fenugreek leaves and chapati dough.
1. rinse 1 cup tightly packed methi leaves very well in water. drain them completely. chop the methi leaves finely and keep aside. in a bowl or parat add 2 cup atta/whole wheat flour and salt. then add the chopped methi leaves, 1 or 2 finely chopped green chilies, 1.5 tsp finely chopped garlic and 2 tsp oil.
Methi (fresh fenugreek leaves) – for these parathas you need fresh methi, that’s what gives the parathas their flavor. You can find methi at Indian grocery stores when they are in season. Atta (whole wheat flour) – the everyday atta that we use in India to make rotis is what we also use for making parathas.
Divide the dough into small/medium size portions. Take a small/medium portion of the dough. Take a rolling board and dust some flour on it. Roll the dough like a circular chapathi. Heat the tawa and place the paratha on it. Cook the down side of the methi paratha on medium flame for few seconds. Flip the paratha and oil/ghee all over the roti.