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Fenugreek (Methi) Paratha

 INGREDIENTS:

  1. Fenugreek (methi) leaves 2cups or 300 gm
  2. Wheat flour 1 cup
  3. All-Purpose Flour 1 cup
  4. Gram Flour 1/2 cup
  5. Potatoes 2 boiled and mashed  
  6. Turmeric Powder 1/2 tsp
  7. Garam Masala Powder 1 tsp
  8. Red Chili Powder 1 tsp
  9. Carom Seeds 1 tsp
  10. Salt to taste
  11. Green chilis 3-4 chopped
  12. Yogurt 1/2 cup
  13. Oil 2 tbsp 
  14. Water to knead the dough

METHOD:

Serving Size: 4-5

Heat 2 tbsp oil in a frying pan. Add the methi leaves, salt, turmeric powder, red chili powder and garam masala powder. Stir fry for 3-4 minutes until all moisture has evaporated. Transfer to a large bowl.

Add the mashed potatoes, chopped green chilis, wheat flour, all-purpose flour, gram flour, salt, 2 tbsp oil and yogurt.

Mix well and knead everything into a soft and smooth dough. Add little water if required. Cover and rest the dough for 5-10 minutes.

Divide the dough into 8 equal parts. Heat a 
skillet on medium heat.

Flatten each dough ball and roll it into triangular shapes applying oil in-between the folds.

Place the rolled paratha on the hot skillet. 
Drizzle oil or ghee on both sides flipping over in-between.

Cook each paratha until golden brown spots appear on each side.

Serve methi paratha hot with fried green chili, curd or pickle.






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