Methi ke Parathe


2 cups aata (whole wheat flour)
1 cup finely chopped methi (fenugreek leaves)
1/2 teaspoon haldi
1/2 teaspoon lal mirch
Pinch of suga
Salt to taste


Take aata in a bowl.
Add haldi, mirch, sugar, salt, 1 tablespoon oil and mix well.
Add methi and knead dough adding little water.
Make six equal balls and keep them covered.
Roll it on the board into a small circle and apply some oil.
Fold it into a triangle.
Again roll it into a paratha.
Put it on tawa and cook on both sides on low flame.
Apply oil on both sides to get nice crisp parathas.
Serve hot with green chutney, ketchup or dahi.


  • In the dough, one can also add ginger garlic chilli paste, 1/2 teaspoon til (sesame seeds), 1/2 teaspoon ajwain (carom seeds), pinch of hing as per taste.
  • The dough can also be kneaded with curd.

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