Methi ke Parathe

Ingredients

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
Oil

Process

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.

Tips

  • 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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