Wednesday, 29 April 2009

Methi mint and mirchi paratha

Methi/ Fenugreek leaves: 1 cup
Mint leaves: 1/2 cup
Green chili: 4-5
Ginger garlic paste: 2 tbs
Salt to taste
Garam masala: 1tbs

Wheat flour: 2 cups

Wash, clean methi leaves. Wash clean mint leaves. Finely chop methi, mint and green chili.
Mix it with wheat flour. Add salt, ginger garlic paste, garam masala and 3 tbs oil.

Make medium hard dough by adding water to the flour. Keep it in moist cloth for 10 minutes.

Heat the pan.

Make 7-8 equal size dough ball. Roll out paratha and place it on hot pan. Flip one side when light brown. Apply oil and turn over when another side is light brown. Cook both sides well and remove it when fully cooked.

Repeat the same procedure for other balls.

This paratha goes well with any main course vegetable.

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