Friday, 14 September 2012

Fresh Fenugreek Paratha

A medium sized buch of fenugreek leaves (finely chopped)
2 cups bajri flour
½ cup wheat flour
1 tblsp besan
A pinch of asafetida
2 tblsp oil for batter
2 tblsp curd
6 green chillies
¼ tsp turmeric
A piece of ginger (ground)
4 flakes garlic (ground)
Salt to taste

Wash fenugreek leaves and se aside. Mix well all the remaining ingredients, and add the fenugreek leaves. Knead with light hand.

Grease a tava with a little oil and place on a medium fire. From the dough as as you would for chapattis, and cook on the tava till both sides are light brown. Remove from fire and serve.

This dough should not be allowed to stand for long, as it becomes soft. White gourd, spinach or radish leaves may be used instead of fenugreek.

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