Seasonal veggies are the healthiest eatables and are a must for consumption. Paranthas mostly sound like heavy and loaded but methi paranthas are an exception. These are rich in nutrients and not fatty at all. These are cooked by kneading methi leaves in atta along with spices. Let’s see how we make it.
2
200 gms Methi,
1 small bowl wheat flour,
1 onion chopped,
salt as per taste,
red chilli powder,
Amchoor powder
Step 1: clean and wash the methi leaves well. Cut them into fine pieces.
Step 2: in a big bowl, add wheat flour, methi leaves, chopped onion, salt, red chilli powder and amchoor. Kneed the dough by adding water.
Step 3: Take a small portion of the dough and make a round flat ball. Using a roller pin, flatten the ball to a circular shape.
Step 4: heat the pan and place the parantha on the pan. Cook from both sides until brown. Add desi ghee to cook the parantha.
Step 5: Serve hot Parantha with white or yello butter and curd.
