Fenugreek leaves are a low-calorie ingredient and very popular as a diet food. They are good for the bones and also benefits nursing mothers. Methi Parantha can add a healthy and pleasant flavor to a routine meal.
Preparation time 30 minutes
Cooking time 6 minutes per paratha.
Makes 10-12 paranthas depending on size of dough balls
Ingredients
Sher atta 2 cups
Red chili powder 1 tsp
Turmeric powder 1/2 tsp
Salt 1/2 tbsp or to taste
Green chili (finely chopped) 4
Desi ghee 2 tbsp
Ginger Garlic paste 1 tsp
Yogurt 2 tbsp
Fresh fenugreek leaves (Methi) 2 cup (chopped)
Water as required for kneading
Ghee for frying
Method
Take Sher Atta in a bowl, add red chili powder, turmeric powder, salt, chopped green chili and mix.
Add desi ghee, ginger garlic paste and mix again. Mix in the yogurt.
Add chopped methi and knead into a stiff dough with water. Cover and let it rest for 15 minutes.
Make equal sized small balls from the dough and roll flat. (If required use dry flour to help with the rolling)
Heat the tawa on low heat and place the rolled parantha on it. Let it cook slightly from one side then add desi ghee and turn over for frying. Fry until golden brown on both sides.