Methi Parata recipe
1 cup methi (fenugreek) leaves, chopped
2 spring onions, chopped finely
1/2 kg wheat flour, sieved
4 tbsp gram flour, sieved
Ghee (butter) for frying
3 tbsp yogurt, well beaten
Salt to taste
Mix wheat flour with gram flour along with salt, yogurt,
1 tbsp ghee, onions and methi leaves.
Mix well.
Add enough water to make a stiff dough and reserve for
30 minutes.
Make into lemon-sized balls and roll each ball into a
12 cms disc.
Fry on a hot greased griddle until browned on both sides
with ghee.
Serve hot, dotted with butter.
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