'Delicious paranthas loaded with fresh fenugreek leaves. A must try ! METHI PARANTHA - (Serves - 4) Ingredients 1½ cups whole wheat flour (atta) + as required ½ medium bunch fresh fenugreek leaves (methi), finely chopped 1 tablespoon ginger-green chilli paste ¼ teaspoon turmeric powder A pinch red chilli powder Salt to taste 2 tablespoons yogurt + for serving 1 tablespoon oil Ghee as required Method 1. Take 1½ cups wheat flour in a parat. Add fenugreek leaves, ginger-green chili paste, turmeric powder, chilli powder, salt, 2 tablespoons yogurt and oil and mix well. Add sufficient water and knead into a semi-soft dough. 2. Heat a non-stick tawa. 3. Divide the dough into equal portions. Coat each portion with wheat flour and roll out into thick discs. 4. Apply some ghee on each disc, sprinkle some wheat flour, fold into triangle and again roll out into semi-thick sheet. 5. Place each sheet on hot tawa and roast from both sides till golden brown, basting with some ghee. 6. Serve hot with yogurt. Click to Subscribe: http://bit.ly/SanjeevKapoor_Khazana Best cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQq Wonderchef Kitchenware: https://goo.gl/eB9kQq Facebook : http://www.facebook.com/ChefSanjeevKapoor Twitter : https://twitter.com/sanjeevkapoor #sanjeevkapoor'
Tags: Beginners , foodie , fat to fit , street food , roti , Naan , master chef , sanjeev kapoor recipe , healthy challenge , indian cusine , wonder chef , style chef , quick chef , hi tea , butter naan , restaurent , lost recipe , chef jaaie , punjabi roti , Methi Parantha Recipe , aloo ka parantha , How to make Methi Parantha
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