Methi Paratha Recipe

Methi Paratha Recipe

Methi Paratha Recipe

Winter season is exceptional for verdant vegetables and what about a tasty paratha that you can appreciate in breakfast with a hot cup of masala chai? Green verdant vegetables are wealthy in iron and fiber, and assists in making your assimilation with handling quicker and simple.

Methi Paratha

Methi Paratha Recipe

This is the most straightforward method for planning Methi Paratha at home and all you want is fenugreek leaves, coriander leaves, wheat flour, carom seeds and a couple of normal Indian flavors.

Thus, on the off chance that you don’t have the foggiest idea what to make for end of the week morning meals, then, at that point, attempt this tasty paratha and appreciate with your friends and family!

Elements of Methi Paratha

2 cup fenugreek leaves (methi)
2 cup wheat flour
1 tablespoon cumin powder
2 tablespoon red bean stew powder
1 squeeze asafoetida
1/2 cup coriander leaves
1 tablespoon carom seeds
2 tablespoon salt
1/2 tablespoon powdered turmeric
1/2 cup refined oil

Instructions to make Methi Paratha

Stage 1

To set up this scrumptious paratha recipe, take the green new fenugreek leaves and wash them well in running water. Wipe them off and finely cleave them, and keep to the side until required. (Note: The one which has more modest leaves and slight green variety appearance is the one that you ought to get from the market.)

Stage 2

Then, take the coriander leaves and wash them cautiously too. Finely slash them and keep to the side as well. Then, take the wheat flour in a batter working plate and add bean stew powder in it alongside turmeric powder, hing, cumin powder, salt and so forth. Blend well every one of the fixings and afterward add fenugreek leaves in it alongside slashed coriander leaves. Blend them generally well.

Stage 3

Add adequate water and work it appropriately. Work all flour appropriately by applying oil on it with the goal that it become smooth . Make the batter and roll without a hitch. Presently make a paratha and cook from the two sides by applying a little oil to it. Once finished, present with chutney or raita.

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