Saturday, 31 January 2015


  • 2 cups whole-wheat flour
  • 2 cups fenugreek (methi) leaves boiled 
  • 5 tbsps cooking oil
  • 1 tsp cumin seeds
  • 6-7 green chillies chopped
  • Salt to taste
  •  kasoori methi 1 tsp
  • water for kneading
  • ghee or oil as required
  1. Take methi leaves and wash them properly.
  2.  Put the methi leaves in boiling water for 5 minutes.
  3.  Drain the water and squeeze the methi leaves properly.
  4.  Put the methi leaves in a blender and make a paste of these boiled methi leaves.
  5. In a bowl or mix the flour, methi leaves paste, salt, chopped green chilies, oil, kasoori methi and mix.
  6. Pour some water and knead to a smooth dough. make medium sized balls of the dough. Roll the dough into medium sized rotis.
  7. On a tava or frying pan, cook the methi parathas with some oil or ghee till they are browned and cooked on both sides.
  8. These methi parathas have to cooked like the way we cook parathas on the pan.
  9. Serve methi paratha hot with some pickle or raita.

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