kasuri methi parantha

Kasuri Methi Paratha Recipe – Dried Fenugreek Leaves

Kasuri Methi Paratha Recipe – Dried Fenugreek Leaves

Kasuri methi parantha is a yummy and quick indian flat bread recipe prepared with wheat flour, chickpea flour, dry fenugreek leaves and flavored with carom seeds.This dry fenugreek masala paranthas can be packed for tiffin with a pickle wedge or serve them steaming hot in breakfast with side assortment of plain curd, raita or dollops of butter. In fact these make a perfect picnic food or even can be packed for travel lunch.

These freshly cooked, crisp paranthas taste super delicious if eaten immediately once taken off from the skillet or tawa. You can also use fresh fenugreek leaves for making these paranthas. Kasuri methi paranthas are really easy and quick to make with this simple recipe with detailed list of ingredients and step-by-step instructions. Enjoy!

Directions

Making:

Take wheat flour in a big mixing bowl and add chickpea flour, salt, crushed carom seeds, dry fenugreek leaves and 2 tsp of oil into it. Mix everything really well. Now add water in small portions and knead soft dough as required for making parantha. ½ cup of water is used for kneading this much quantity of flour. Cover and keep the dough aside for 15-20 minutes to set.

kasuri methi parantha recipe

20 minutes are over, dough is ready as well. Grease your hand with some oil and knead the dough again. Pinch big lemon sized lump from the dough and roll it into a peda. You can make the paranthas of desired size. Dust the dough ball with some dry flour and roll out 4 to 5 inch diameter thick parantha. Evenly spread some oil on the top and then fold it into half.

kasuri methi parantha recipe

Again apply some oil and fold it into half giving it a triangular shape. Dust the triangular peda with some flour and roll it out into slightly thick triangular parantha. Make square, round or triangular shaped paranthas as desired.

kasuri methi parantha recipe

Heat a tawa and pour some oil on it. Spread it evenly and place the rolled parantha over it. Roast the parantha from beneath. After that, flip its side and apply some oil on top.kasuri methi parantha recipe
Then again flip the side and apply some oil on other side as well. Press the parantha gently with the spatula and roast it on low flame until brown spots appears on both the sides.kasuri methi parantha recipe

Once the parantha gets roasted well, transfer it on a bowl placed over a plate, on foil or directly to the person. Similarly, prepare the rest of the paranthas. Kasuri methi missa paranthas are now ready.

kasuri methi parantha recipeServing:

Serve these lip-smacking and mouth-watering kasuri methi missa paranthas steaming hot along with potato-tomato sabzi, matar paneer sabzi, any sabzi, pickle, curd or chutney. Enjoy!

  • For 4 paranthas

Kasuri Methi Paratha Recipe - Dried Fenugreek Leaveskasuri methi parantha
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Wheat flour – 1 cup
  • Chickpea flour - ½ cup
  • Dry fenugreek leaves – 3-4 tbsp
  • Oil – 3-4 tbsp
  • Carom seeds - ¼ tsp
  • Salt - ½ tsp or to taste
Instructions
  1. Take wheat flour in a big mixing bowl and add chickpea flour, salt, crushed carom seeds, dry fenugreek leaves and 2 tsp of oil into it. Mix everything really well. Now add water in small portions and knead a soft dough as required for making parantha. ½ cup of water is used for kneading this much quantity of flour. Cover and keep the dough aside for 15-20 minutes to set.
  2. minutes are over, dough is ready as well. Grease the hand with some oil and knead the dough again. Pinch big lemon sized dough and roll it into a peda. Make parantha of desired size. Dust it with some dry flour and roll out 4-5 inch diameter thick parantha. Evenly spread some oil on the top then fold it into half.
  3. Again apply some oil and fold it into half giving it a triangular shape. Dust the triangular peda with some flour and roll it out into slightly thick triangular parantha. Make square, round or triangular shaped paranthas as desired. Heat a tawa and pour some oil on it. Spread it evenly and place the rolled parantha over it. Roast the parantha from beneath. After that, flip its side and apply some oil on top.
  4. Then again flip the side and apply some oil on other side as well. Press the parantha gently with the spatula and roast it on low flame until brown spots appears on both the sides.
  5. Once the parantha gets roasted well, transfer it on a bowl placed over a plate, on foil or directly to the person. Similarly, prepare the rest of the paranthas. Kasuri methi missa paranthas are now ready.
  6. Serve these lip-smacking and mouth-watering kasuri methi missa paranthas steaming hot along with potato-tomato sabzi, matar paneer sabzi, any sabzi, pickle, curd or chutney. Enjoy!

 

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: