Methi Parantha (Fenugreek Bread)

Methi Parantha (Fenugreek Bread)

This recipe for a traditional parantha, the typical Indian fried bread, is smoother and delicious and goes well with dal or pickle.


(Serves 4)

Whole wheat flour or atta 3 cups

Methi or fenugreek leaves 2 cups

Salt to taste

Green chillies 3, minced

Ajwain or caraway seeds 1 tbsp

Water as needed

Ghee or clarified butter 1/2 cup


Add the first five ingredients to the food processor and add 1/4 cup of water. Mix, using short pulses.

Make a soft dough in the food processor and transfer to a bowl.

Make into lemon-sized balls.

Dust the surface with flour and roll out each ball into a pancake.

Toast on a hot tawa or griddle, applying ghee on both sides.

Serve hot with Pahari Hagar ki dal, Moong dal, Lauki chana dal or lemon pickle or raita.

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