GMT: Methi Parantha/paratha (Fenugreek Flatbread)
 
Prep time
Cook time
Total time
 
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Recipe type: Side, breakfast
Cuisine: Indian
Serves: 8-10 paranthas
Ingredients
  • 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
Instructions
  1. Wash the methi leaves well and let dry. Finely chop them and keep aside.
  2. 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.
  3. When ready to roll out, make medium sized balls of dough.
  4. Roll the dough out and add a little oil and fold the dough into a triangle and again roll the dough out.
  5. Heat a pan on medium high heat, and cook the paranthas with some oil, till browned on both sides.
  6. 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/