Methi Paratha

Methi Paratha - Paratha cooked with besan flour and fenugreek leaves. More popular in western part of India - Gujarat, Rajasthan.

Recipe Ingredients

* Wheat Flour - 1 cup

* Besan (Gram Flour) - 1/2 cup

* Fenugreek Leaves (chopped) - 50g

* Desi Ghee (Clarified Butter) - 3 tbsp

* Green Chillies (chopped) - 2

* Red Chilli Powder - 1/2 tsp

* Garam Masala - 1/2 tsp

* Coriander Leaves (chopped) - hand full

* Salt to taste

Preparation

Sieve the flour with salt(1/2 tsp). Mix Maida also.

In a bowl make a smooth dough by mixing 1tsp of desi ghee and sufficient water with flour mix. Make equal size dough balls from the dough and keep them aside.

Filling - Mix together chopped fenugreek leaves, green chillies, chopped coriander, and salt. Now roll out dough balls to make 7" disc. Apply little ghee on the top side and put 1 tbsp of mixture in it. Close from all side and flatten it. Take care so that mixture does not come out.

Put this flattened paratha on a preheated griddle. Apply some ghee on the its surface and carefully put raw paratha on it. Cook one side and turn and similarly cook other side. In between keep applying desi ghee and cooking till it turns crisp and golden brown.

Remove from the griddle and smear with butter and serve hot along with Yogurt and Mango Shake.

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