There are lot of variations of methi parantha, I also make it differently every time :)
INGREDIENTS:
wheat flour: 3 cups
Methi: 1 cup (frozen or fresh cleaned, washed and chopped)
Besan (optional): 1 cup
Jeera(optional): 1/2 teaspoon
Ajwain (optional): 1/2 teaspoon
Dhania powder: 1.5 teaspoon.
Chili powder to taste
Salt to taste
METHOD:
Combine all the above ingredients and make soft dough. Roll out thin paranthas and cook them with little oil.
Showing posts with label fenugreek parantha. Show all posts
Showing posts with label fenugreek parantha. Show all posts
Wednesday, August 4, 2010
Subscribe to:
Posts (Atom)