METHI THEPLA / FENUGREEK LEAVES PARATHA
INGREDIENTS
Methi / fenugreek leaves
finely shredded
|
2 large cups
|
Whole wheat flour + besan / chickpea flour + rice flour + rawa / semolina
|
2 large cups + 2 tbsp + 1 tbsp + 1 tbsp
|
Ginger garlic paste
|
1 tsp
|
Haldi / turmeric pdr
|
½ tsp
|
Red chilli pdr
|
½ tbsp
|
Amchoor pdr / dry mango pdr
|
½ tsp
|
Jeera pdr / cumin pdr
|
1 tsp
|
Dhania pdr / coriander seeds pdr
|
2 tsp
|
Garam masala pdr
|
½ tsp
|
Sugar
|
1 tsp
|
Salt
|
T.T.
|
Oil
|
2 tbsp + for basting
|
METHOD:
1.
In a large plate take the shredded methi leaves.
2.
To it add the ginger garlic paste and all the
given masalas. Also add salt, sugar, 1 tbsp oil and mix all up.
3.
Leave it covered for 30 min. the leaves will
start to give out its moisture.
4.
Add in the wheat flour and rub the methi and
masalas along with the flour. Sometimes I also prefer adding 1/4 cup besan / chickpea flour and 1/4 cup rawa / semolina into it. In that case reduce the wheat flour accordingly.
5.
Add little water at a time and make a semi hard
dough.
6.
Knead the oil into the dough to prevent from
sticking. Leave it covered for 1 hour.
7.
Divide into equal sized balls, little larger
than a lemon.
8.
Dust with flour and roll out the dough balls
into thin circles.
9.
Cook on a griddle on both sides till nice golden
brown. Keep on basting with oil or ghee as you cook.
10.
Serve hot with chutney, pickle, curd or ketchup.
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