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    Kasuri Methi Parathas - Fenugreek Flatbread: Prep Time: Cook Time: Category: Cuisine

    Uploaded by

    Megha B
    This recipe provides instructions for making kasuri methi parathas, which are fenugreek flatbreads from Indian cuisine. The parathas are made with whole wheat flour, fenugreek, chili paste, coriander, chili powder, oil and ghee. The dough is kneaded and rolled into balls, which are rolled out into thin circles and fried on a tawa or griddle with ghee applied to each side until cooked. The parathas are served hot with accompaniments like dal, curds, chutney and pickle.

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    Kasuri Methi Parathas - Fenugreek Flatbread: Prep Time: Cook Time: Category: Cuisine

    Uploaded by

    Megha B
    14 views2 pages
    This recipe provides instructions for making kasuri methi parathas, which are fenugreek flatbreads from Indian cuisine. The parathas are made with whole wheat flour, fenugreek, chili paste, coriander, chili powder, oil and ghee. The dough is kneaded and rolled into balls, which are rolled out into thin circles and fried on a tawa or griddle with ghee applied to each side until cooked. The parathas are served hot with accompaniments like dal, curds, chutney and pickle.

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    Kasuri Methi Parathas

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    This recipe provides instructions for making kasuri methi parathas, which are fenugreek flatbreads from Indian cuisine. The parathas are made with whole wheat flour, fenugreek, chili paste, coriander, chili powder, oil and ghee. The dough is kneaded and rolled into balls, which are rolled out into thin circles and fried on a tawa or griddle with ghee applied to each side until cooked. The parathas are served hot with accompaniments like dal, curds, chutney and pickle.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    14 views2 pages

    Kasuri Methi Parathas - Fenugreek Flatbread: Prep Time: Cook Time: Category: Cuisine

    Uploaded by

    Megha B
    This recipe provides instructions for making kasuri methi parathas, which are fenugreek flatbreads from Indian cuisine. The parathas are made with whole wheat flour, fenugreek, chili paste, coriander, chili powder, oil and ghee. The dough is kneaded and rolled into balls, which are rolled out into thin circles and fried on a tawa or griddle with ghee applied to each side until cooked. The parathas are served hot with accompaniments like dal, curds, chutney and pickle.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    of 2

    kasuri methi parathas | fenugreek

    flatbread
    ★ ★ ★ ★ ★
    5 from 1 reviews

    Prep Time: minutes Cook Time: 20 minutes Category: main course Cuisine: indian

    DESCRIPTION

    Recipe for easy, flavorful kasuri methi parathas or fenugreek flatbread. No yeast or eggs
    required and they only take minutes!

    INGREDIENTS

    2 1/2 cups Whole Wheat Flour (or Atta)

    3 1/2 tablespoons Kasuri Methi

    1/2 teaspoon Chili Paste (Green)

    1 teaspoon Coriander (Powder)

    1/2 teaspoon Chili Powder (Red)

    2 tablespoons (Oil)

    2 – 3 tablespoons Ghee (or Butter for cooking)

    Salt to taste

    INSTRUCTIONS

    1 Soak kasuri methi in half a cup of boiling hot water for 10 minutes.

    2 In a large bowl, combine flour, green chili paste, coriander powder, red chili powder,
    oil and salt. Remove kasuri methi from the water and add that too (don’t throw away
    the remaining water).

    3 Knead this together with water into a smooth, firm dough. Add water as required.
    The dough should neither be too tough, nor too soft and should be kneaded well.

    4 Heat a tawa or griddle. Take some dough (the size of a golf ball) and roll it out into a
    circle. Place this on the griddle, and as soon as you see small spots appearing on
    the surface, flip it. Now spread a little ghee (or butter) on the surface and flip again.
    Do the same on the other side and fry till cooked. You only need enough ghee to sort
    of wet the surface.

    5 Follow the same instructions till all the dough is used. Or you could keep this dough
    in the refrigerator for up to 3 days.

    6 Serve hot with some dal, curds, chutney and pickle.

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