Methi paratha/Vendhayakeerai roti/Fenugreek leaves paratha
mykitchenodyssey
mykitchenodyssey
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Ingredients

  • 2 hour rest time
  • 20 min
  •  
  • Yields
  • 2 cups wheat flour .
  • 1 handful of methi (cleaned and washed thoroughly)
  • 1 tsp ginger garlic paste.
  • pinch of turmeric .
  • 1/2 tsp chili powder(adjust to taste).
  • 1 green chili(finely chopped).
  • 1/2 tsp Jeera/Cumin seeds.
  • salt as required.
  • water for kneading .
  • Oil for parathas.

Instructions

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