Wednesday, May 15, 2013



Paranthas are a kind of Indian flat bread made with whole wheat flour which we colloquially call, " Atta". The beauty of this dish is that we in India make so many types of paranthas based on different vegetables used as stuffing.

In earlier posts I have written about Hare Pyaz Aur Aloo Parantha ( Onion & Potato); Spring Onion Parantha; and Palak (Spinach) Parantha.

Today I add one more: using methi ( fenugreek) leaves. Methi has many health benefits known to us since ancient times. This article in Chef In You speaks of these and also has lovely pictures of the fresh methi leaves.

  • Atta (Whole wheat flour), 2 cups
  • Fresh Methi ( fenugreek) leaves, chopped, 1 cup
  • Onion, finely chopped, 1
  • Chilli Powder, 1 tsp
  • Turmeric Powder, 1/2 tsp
  • Coriander Powder, 1 tsp
  • Garam Masala Powder, 1/2 tsp
  • Salt, to taste
  • Oil, for cooking
Take out the methi leaves from the stems and wash thoroughly in several changes of water
Chop the methi leaves and the onion

Mix the atta with the fresh chopped methi leaves, finely chopped onion, turmeric powder, chilli powder, coriander powder, garam masala powder and salt to a smooth dough, using 3/4 cups of water
Keep aside for 15-20 minutes
Make equal portions of the dough and roll them out to form paranthas of about 6" diameter
Heat the tawa and roast the parantha using a little oil for two minutes till golden brown
Flip and roast the other side as well
Serve hot with curds and pickle or any side dish of your choice

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