Methi Parantha Masala

Methi Parantha Masala Recipe:

Here's a simple recipe for Roopak's Methi Parantha Masala:

Ingredients:

• 2 Cups fresh fenugreek leaves (methi), washed and chopped
• 2 Cups whole wheat flour (atta)
• 1/2 Teaspoon carom seeds (ajwain)
• 1/2 Teaspoon cumin seeds (jeera)
• 1/2 Teaspoon red chili powder
• 1/4 Teaspoon turmeric powder
• 1/2 Teaspoon garam masala
• Salt to taste
• 2 Tablespoons oil or ghee
• Water, as needed for kneading

Instructions:

• In a large mixing bowl, combine the whole wheat flour, chopped fenugreek leaves, carom seeds, cumin seeds, red chili powder, turmeric powder, garam masala, and salt. Mix well.
• Add oil or ghee to the mixture and rub it into the flour mixture until it resembles coarse crumbs.
• Slowly add water, little by little, and knead the mixture into a smooth dough. The dough should be soft and pliable. Cover the dough and let it rest for about 15-20 minutes.
• After resting, divide the dough into equal-sized portions and roll them into balls.
• Take one portion of the dough and flatten it with your hands. Dust it lightly with flour and roll it out into a round disc, about 6-7 inches in diameter.
• Heat a tawa or skillet over medium heat. Place the rolled-out parantha on the tawa and cook for a minute or two until small bubbles start to appear on the surface.
• Flip the parantha and cook the other side for another minute. Brush some oil or ghee on the surface and around the edges.
• Flip again and cook until both sides are golden brown and crisp, pressing gently with a spatula to ensure even cooking.
• Repeat the process with the remaining dough portions to make more paranthas.
• Serve hot with your favorite side dish, such as yogurt, pickle, or chutney.