Friday, 10 August 2012

Methi Pyaz ka parantha

  • Fenugreek Leaves/ Methi: 1/2 cup (washed and chopped)
  • Whole Meal Flour/ Wheat Flour: 1 cup
  • Onion: 1 (chopped)
  • Salt: to taste
  • Red chilli pwd: to taste
  • Carom seeds/ Ajwain: 1/2 tsp
  • Fennel Seeds/ Saunf : 1/4 tsp
  • Oil: 5-6 tbsp
  1. In a flat pan, put whole wheat flour, fenugreek leaves, salt.
  2. Knead dough with water. (Prepare dough by mixing just sufficient water(~ 1/2 cup). Knead well with hands till dough becomes soft)
  3. Take a little dough and make a small ball. Dust it with flour.
  4. Roll it to make chapati in the rolling board with rolling pin. Put a little salt, red chilli pwd, carom seeds(4-5 ), fennel seeds(2-3) on the chapati. Spread them with fingers. Put onion (1tbsp) on centre of chapati and seal from all sides (again to make a ball).
  5. Roll it again to form parantha, dusting with flour to prevent from sticking to the rolling board.
  6. Heat non-stick pan/ tawa.
  7. Put parantha on tawa. Flip when it is slightly cooked (nearly after a few seconds).
  8. Flip again after a few seconds( when parantha turns slight brown). Now oil the top of parantha and flip it again.
  9. Oil the other side also. Flip it and heat for another few seconds till done.
  10. Ready to serve with butter, curd, pickle or any vegetable curry.

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