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Methi Paratha
2
Big
Bunches
Methi
(Fenugreek
leaves)
2
Cups
Whole
Wheat
flour
1
Cup
Rice
flour
2tbsp
Oil
Salt
to
taste
Butter
or
Ghee
(Clarified
Butter)
for
Roasting
For
the
Masala
Methi
Paratha
:
2
small
Onions
3
-
4
pods
Garlic
1
inch
Ginger
piece
3
-
4
Green
Chilies
2tbsp
Coriander
leaves
1
'
tsp
Amchur
(Dry
Mango)
Powder
METHODFor Methi Paratha :
Wash and chop Methi leaves. Grind the ingredients for the masala to a paste. Heat oil in a kadai (pan) and bhunno(stir-fry) the masala paste until all the moisture evaporates. Add Methi and Salt and let it cook for sometime. Remove from heat and add the Wheat flour and Rice flour little by little and mix well to form a dough. Divide it into balls. Roll out the balls on a floured surface and roast on a hot tava (griddle) with little Ghee or Butter, turning on both sides.
Serve hot with curds and pickles or chutney.
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