If you have school going children this is a very good option for their tiffin. Otherwise a great breakfast option too.
INGREDIENTS
2 cups whole wheat flour
1 cup besan ( chickpea flour)
2 cups washed and chopped methi leaves ( fenugreek)
2 green chillies very finely chopped
2 tsp ginger garlic paste
2 tsp red chilli powder
1 tsp turmeric powder
2 tsp garamasala powder
2 tsp Chaat masala
2 tsp carrom seeds ( ajwain)
1/2 cup curds
4 tbsp oil
Salt to taste
Ghee for frying
2 cups whole wheat flour
1 cup besan ( chickpea flour)
2 cups washed and chopped methi leaves ( fenugreek)
2 green chillies very finely chopped
2 tsp ginger garlic paste
2 tsp red chilli powder
1 tsp turmeric powder
2 tsp garamasala powder
2 tsp Chaat masala
2 tsp carrom seeds ( ajwain)
1/2 cup curds
4 tbsp oil
Salt to taste
Ghee for frying
METHOD
In a wide vessel put the wheat flour and besan. Make a well in between and add the rest of the ingredients. Knead to a semi soft dough. Add a little water if needed. Cover the dough and set aside for 15-20 mins.
Divide the dough to equal parts
Roll the dough to paranthas using dry wheat flour.
Roast on one side and flip. Then apply ghee and turn. Make them as crisp or lightly fried as you want. Healthy and tasty paranthas are ready. Enjoy with butter and ketchup.
Pls note that if you cannot get fresh methi leaves you can substitute it with kasuri methi.
Just soak the kasuri methi in some water for 10 mins. The measurement will be half as compared to fresh methi ie 1 cup instead of 2 cups.
In a wide vessel put the wheat flour and besan. Make a well in between and add the rest of the ingredients. Knead to a semi soft dough. Add a little water if needed. Cover the dough and set aside for 15-20 mins.
Divide the dough to equal parts
Roll the dough to paranthas using dry wheat flour.
Roast on one side and flip. Then apply ghee and turn. Make them as crisp or lightly fried as you want. Healthy and tasty paranthas are ready. Enjoy with butter and ketchup.
Pls note that if you cannot get fresh methi leaves you can substitute it with kasuri methi.
Just soak the kasuri methi in some water for 10 mins. The measurement will be half as compared to fresh methi ie 1 cup instead of 2 cups.
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