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|Serves||Preparation Time||Cooking Time|
|4 People||20-30 Minutes||20-25 Minutes|
- 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
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.
Knead well so that all the ingredients come together evenly in the dough. The dough should be smooth and pliable.
Once the dough is ready, set it aside for about 15-20 minutes.
Now, make 12 large lemon sized smooth balls of the dough. Keep them covered.
Heat a tawa or pan. Once it is heated, turn the flame on medium.
Roll each dough ball into a circle – just like you roll a chapati. Use the dry flour as needed.
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.
Remove it from heat and keep it on a plate.
Continue the process with the rest of the dough balls. Pile the cooked paranthas one over the other. It helps in keeping them soft.
Serve warm with a dollop of butter if you like. Pair it with pickle and raita for a satisfying and filling brunch.
|Calories||372 K cal|
|Total Fat||21.8 g|
|Total Carbohydrates||37.6 g|