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- ·Fenugreek Leaves – 35gms
- ·Whole Wheat Flour – 1 Cup (100ml cup)
- ·Salt to taste
- ·Carom Seeds – 1/4tsp
- ·Turmeric Powder – 1/8tsp
- ·Roasted cumin-chilli powder – 1/2tsp
- ·Water – 1 cup (50ml cup) Approx.
- ·Oil for frying parathas
Pluck fenugreek leaves from the stems and wash them. Drain all the water from the fenugreek leaves and chop them. Take the chopped fenugreek leaves in a microwave safe bowl and add just few drops of water. Microwave the fenugreek leaves on high power for 2 minutes. Cool the cooked fenugreek leaves. Take wheat flour in a deep plate and add the cooled fenugreek leaves, turmeric powder, roasted cumin-chilli powder, salt and carom seeds. Mix well all ingredients and make soft dough by adding water. Keep this dough aside for at least 30 minutes. Divide the dough into 4 equal parts and make rounds.
Heat a griddle on low flame. As the griddle gets heated start rolling parathas. Take a round and make it flat by pressing. Coat this dough with flour and start rolling. When the dough is of Puri size, coat again with flour and roll as big as you can make. The paratha should be slightly thicker than a Compact Disc. Like this roll all the parathas and keep them in a plate. Increase the flame on which you are heating the griddle. When the griddle is hot add one rolled paratha and fry by slightly pressing it with a flat spatula. When you see bubbles on the paratha turn it and fry again. Lower the flame, turn it again and add oil.
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