HEALTHY RECIPE : METHI - ONION PARATHAS

HEALTHY RECIPE : METHI LEAVES ( FENUGREEK) ONION PARATHAS



















1 CUP FENUGREEK LEAVES - WASH THEN FINELY CHOPPED

3/4 CUP ONION - FINELY CHOPPED


2 TSP. CUMIN SEEDS 

1 TSP. PEPPER - COARSELY GRINDED

1 TSP. RED CHILLI POWDER

PINCH CHAT MASALA

1/2 CUP CURD - TO MIX IN DOUGH

1 TBSP. OIL 

SALT AS PER TEST 

2 CUP WHEAT FLOUR - GEHUN KA ATTA

1/2 CUP WHEAT FLOUR FOR SPRINKLE

OIL FOR COOLING AS NECESSARY
*
MAKING DOUGH :
MIX -  1 CUP OF FINELY CHOPPED FENUGREEK LEAVES, 3/4 CUP FINELY CHOPPED ONION, 1 TSP. PEPPER - COARSELY GRINDED, 1 TSP. RED CHILLI POWDER, PINCH CHAT MASALA, 1/2 CUP CURD, 1 TBSP. OIL, SALT AS PER TEST IN A MIXING BOWL.

THEN ADD 2 CUP WHEAT FLOUR  AND MIX WELL AND KNEAD IN TO A SOFT DOUGH, ADDING A LITTLE WATER IF REQUIRED.

KNEAD THE DOUGH VERY WELL AND KEEP ASIDE FOR 15 MINUTES.
DIVIDE THE DOUGH IN TO 12 EQUAL PARTS.
FIRST ROLL OUT MINI CIRCLE.
THEN SPRINKLE THE SMALL AMOUNT OF WHEAT FLOUR OVER IT AND MAKE A HALF FOLD.
NOW MAKING A TRIANGLE, REPEAT WITH HALF FOLD.




THEN ROLL OUT THIS TRIANGLE INTO TRIANGLE PARATHA WITH THE HELP OF A SPRINKLE LITTLE FLOUR.
REPEAT WITH THE REMAINING MORE TRIANGLE PARATHAS.

*
COOK EACH TRIANGLE PARATHA ON BOTH SIDES ON A NON STICK PAN, TILL GOLDEN BROWN DESIGN, USING A LITTLE OIL.

























REPEAT WITH THE REMAINING MORE TRIANGLE PARATHAS.

SERVE HOT WITH SPICY CURD AND SWEET OR SPICY PICKLE.
AND ALSO SERVE WITH THE NUTRITIOUS MINT CORIANDER GREEN CHUTNEY .