Feb 10, 2010



Wheat flour -- 2 cups
Methi (fenugreek leaves) -- 2-3 cups (chopped)
Cumin powder -- 1/4 teaspoon
Coriander powder -- 1/2 teaspoon
Turmeric powder -- 1/2 teaspoon
Curd -- 1/2 cup (optional)
Oil/Ghee -- 3-4 tablespoons
Salt to taste

Pour in some water to the chopped methi and cook it covered for 5-6 minutes. Turn the heat off and let it cool a bit.

When the methi is still warm add the flour and other ingredients except oil and make the dough.

Roll it out like regular parathas and cook it with oil or ghee until light brown on both sides.

Serve hot.

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