GMT: Methi Parantha/paratha (Fenugreek Flatbread)
Author: Shumaila
Recipe type: Side, breakfast
Cuisine: Indian
Serves: 8-10 paranthas
- 2 cups whole wheat flour
- 1 bunch methi/fenugreek leaves
- 6 garlic cloves
- 1 tsp ajjwain/carrom seeds
- 1 tbsp oil
- salt, to taste
- 1 cup lukewarm water
- 5 green chillies (or to taste)
- you can even add some finely chopped onions, if you like
- Wash the methi leaves well and let dry. Finely chop them and keep aside.
- In a bowl, mix all the ingredients, add enough water and knead till you get a smooth dough. Let dough rest covered for 30 minutes.
- When ready to roll out, make medium sized balls of dough.
- Roll the dough out and add a little oil and fold the dough into a triangle and again roll the dough out.
- Heat a pan on medium high heat, and cook the paranthas with some oil, till browned on both sides.
- Serve hot or wrap in foil. These keep really well and can be packed and carried in your tiffin.
Recipe by The Novice Housewife at https://novicehousewife.com/2016/06/22/gmt-methi-paranthaparatha-fenugreek-flatbread/
3.5.3208