Methi Paranthas

• 1½ cup wheat flour (atta)
• 1 cup fenugreek leaves, tightly packed, washed and chopped
• 1 green chilli, minced
• ½ fennel seeds
• 2 tsp white sesame seeds
• 1 tsp red chilli power
• ¼ tsp turmeric powder
• 2 tbsp oil
• 1½ tsp salt
• ¼ tsp asafetida
• About ½ cup to ¾ cup water to make the dough
• About 30 ml oil for pan frying the paranthas
• ½ cup wheat flour for rolling

Step 1

To make the dough, add all the ingredients (except water) for the dough in a deep bowl. Combine with hands and keep adding water little by little.

Step 2

Knead well so that all the ingredients come together evenly in the dough. The dough should be smooth and pliable.

Step 3

Once the dough is ready, set it aside for about 15-20 minutes.

Step 4

Now, make 12 large lemon sized smooth balls of the dough. Keep them covered.

Step 5

Heat a tawa or pan. Once it is heated, turn the flame on medium.

Step 6

Roll each dough ball into a circle – just like you roll a chapati. Use the dry flour as needed.

Step 7

Cook the rolled dough circle on the heated pan/tawa. When one side is cooked, apply a little oil over it and flip over. Apply some more oil and press it slightly with a spatula. When it is cooked you can see some light brown spots on each side.

Step 8

Remove it from heat and keep it on a plate.

Step 9

Continue the process with the rest of the dough balls. Pile the cooked paranthas one over the other. It helps in keeping them soft.

Step 10

Serve warm with a dollop of butter if you like. Pair it with pickle and raita for a satisfying and filling brunch.

Nutritional Information

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