Methi Masala Paranthas

Another variation the the regular methi paranthas/ theplas.  Addition of fresh coriander leaves gives a more vibrant green color and green chilies the required heat. Methi thepla recipe shared here.

Methi Masala Paranthas

Ingredients:

  • Fresh Methi(Fenugreek) Leaves : 1/2 cup
  • Ajwain: 1tsp
  • Salt to taste
  • Curd: 1/2 cup
  • Red Chili Powder: 1 tsp
  • Wheat Flour: 1 cup
  • Jowar Flour: 1/2 cup (optional)

To grind:

  • Coriander Leaves: a handful
  • Garlic: 1-2 pods
  • Green chilies: 1-2 (according to spice needed)

Methi Masala Paranthas

Method:

1. Wash, clean and chop the fenugreek leaves finely.
2. Grind the “To grind “items and keep aside.
3. Take a bowl; add the wheat flour, Jowar flour, salt,  chili powder, methi leaves and the ground paste.
4. Add the curd and then water as needed and start making smooth dough. Apply oil from all sides.
5. Rest aside for 20 minutes.
6. Pull a pinch from the dough and start rolling it in circle. It should be little thick.
7. Heat a tava, place the parantha and cook on medium flame flipping both sides alternately.
8. Add oil and keep cooking till golden brown spots appear.
9. Serve hot alongside pickle or plain curds or even chunda.

Methi Masala Paranthas
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s