Recipe Submitted by : Purva’s Food Funda (Mumbai, India)
Ingredients:
Whole wheat flour- 2 cups
Chopped fenugreek (methi) leaves- 1 cup (1 small bunch)
Gram flour/ chickpea flour (beasan)- 2 tbsp
Red chilli powder or green chilli crush- 2 tsp or your personal like
Minced garlic- 2 tbsp
Sesame seeds- 1 tbsp
Turmeric powder- ½ tsp
Asafetida (hing)- ¼ tsp
Hot oil (mohan)- 1 tbsp
Salt to taste
Oil – as required
Water – approx. ½ cup
Method:
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| Combine fenugreek (methi) leaves, gram flour, red chili powder, garlic, sesame seeds, turmeric, hing & salt in a bowl or thali. Mix well & let it marinate for 15-20 minutes. |
Add wheat flour and hot oil(mohan). Knead into a soft and smooth dough using water only if required. Keep aside for 5 to 10 minutes. |
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| Divide the dough into small portions. | Roll out each portion into a small circle’s.Use plastic paper to roll. Using plastic paper, you can roll the paratha without using extra flour. When the roast paratha, it will required less oil this way. |
Heat a tava (griddle) and roast each paratha (circle) using a little oil, till it turns golden brown in colour on both the sides.
Serve hot with tomato chutney or tomato ketchup or curd or any Indian pickle.
I love this recipe as it does not call for any stuffing like the traditional paratha’s. It is just chop and mix in bowl.