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- 1 Cup = 200ml
- Wheat flour - 2 cups
- Fresh methi leaves/ fenugreek leaves (removed from the stem and chopped) - 1 cup
- Cumin seeds - ½ tsp
- Red chili powder - ¾ tsp
- Coriander powder - ½ tsp
- Turmeric powder - ¼ tsp
- Garam masala powder - ½ tsp
- Butter milk - ¾ - 1 cup (as required to make a smooth dough)
- Oil - 2 + 2 tbsp
- Salt - to taste
- All purpose flour - as required for dusting
- Heat 2 tbsp oil in a pan, add the cumin seeds and let it crackle. To this to this add the chopped methi leaves and saute till it reduces its volume.
- Take the wheat flour in a deep bowl, add the sauted methi leaves, all the spice powders and enough salt and combine well. To this add 2 tbsp oil. Add butter milk little by little and knead it to make smooth and soft dough. Keep it covered for half an hour.
- Make 10 - 12 balls out of the dough and roll it dusting the flour to make parathas.
- Heat a non - stick pan, grease it with oil and cook turning the sides till done. Serve hot with yoghurt and pickle.
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