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Recipe Text
Ingredients:
·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
(Online Conversion utility to convert Gms to Cups & Temperatures etc)
Preparations:
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.
Method:
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.
Smear the oil all over the paratha with the spatula. Turn the other side and add oil on the other side too. Spread the oil all over the paratha with a spatula and fry the paratha. Similarly fry all parathas and serve hot with any gravy vegetable or paneer dishes.
Enjoy !!!!!!!!!!!!!!
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Our Earlier discussions on the Blog
Chinns said...
Hi Gayatri garu,
How are you doing? I tried your methi paratas recipe yesterday.
Though it tasted good, the paratas turned out hard, inspite of letting the dough sit for an hour and adding around 50% water.
Request you to please suggest a remedy.
Thanks!
October 6, 2009 2:13 AM
Gayatri Vantillu said...
Chinnis Garu,
If I guess rightly your dough needs to be a bit soft. The water proportion to flour is a bit delicate combination. The proportion may change slightly from one brand to another brand (depending upon the gluton content) also !!!
October 6, 2009 7:02 PM
Your Earlier comments on the Blog
ian said...
Hi gayatri garu..
i like your recepies its very handy for bachelors like us living abroad. thanku for ur support :)
January 25, 2011 7:44 PM
Bhaskar Rao Pernenkil said...
Ur Recipies are very well explained nice to hear them in real Telugu
November 2, 2010 5:17 AM
Sunil Manohar said...
Gayathri Aunty,
This is Sunil from McLean, VA. It was really awesome to see your videos and food preparation articles. I was really satisfied to see all Vegetarian cooking, and its way of preparation. Actually I am Telugu Brahmin from Hyderabad. Usually used to prepare the food with some way and make tasty with proper salt and spices at the end, due to office timings and work schedules. After looking into your site and videos, interested to prepare the systematic and healthy food.
Thank you Gayathri Aunty.
October 20, 2010 8:32 AM
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