Saturday, August 22, 2009

Methi Parathas (Theplas) /Fenugreek Flatbread

Methi parathas are easy to make and nutritious in content.
1 1/2 cups methi leaves chopped fine
2 cups wheat flour
1 1/2 cups curd
2 tbs oil
1 chilli crushed fine
7 flakes of garlic crushed fine
1 tsp cumin powder
1 tsp tumeric powder
1/2 tsp asafoetida
salt to taste

  • Wash methi leaves and chop fine.
  • Crush chilli and garlic in mortar into a fine paste.
  • Mix all the ingredients together and knead into dough.
  • Keep aside for 1/2 an hour to ferment and the flavour of the spices to set in.
  • Roll into chappatis and fry both sides till crisp on the hot girdle. Drizzle ghee while frying.
  • Serve hot with pickle or chutney powder or chilled yoghurt.


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