Lachhedar Methi Parantha Recipe - Fenugreek Parantha
Prep time: 
Cook time: 
Total time: 
Serves: 4 parantha
 
Ingredients
  • Fresh methi leaves - 1cup, tightly packed
  • Ginger - 1 tsp, grated
  • Green Chili - 1 or 2
  • Whole wheat flour - 2 cups
  • Salt - ½ tsp
  • Ghee or Oil - 1 tsp + 1 tbsp for roasting parantha.
Instructions
  1. Pluck fresh methi leaves and rinse well. Drain them properly.
  2. Add a tsp of grated ginger and 2 chillis.
  3. Blend methi leaves along with ginger and chillis to a smooth paste.
  4. In a mixing bowl, add flour, salt, 1 tsp oil and methi paste. Mix well.
  5. Knead it to make a soft dough. Add water if the dough is too tight else add flour if the dough is sticky. Keep it covered for 15 minutes to let it set.
  6. Make small sized dough balls of methi dough.
  7. Roll the balls to make roti.
  8. Apply ghee or oil over it's surface.
  9. Now start making pleats of ½ cm from one end.
  10. Roll the pleated dough into a dough ball.
  11. Dust with dry flour.
  12. Using a rolling pin, roll the dough ball to make full sized roti.
  13. Heat tava or a pan, place methi ka parantha over it.
  14. Using oil, cook till it turns brown from both the sides.
  15. Serve hot methi ka parantha with raita or pickle.
Recipe by Indian Cuisine at https://www.indicuisine.com/fenugreek-paratha-recipe-how-to-make-methi-paratha/