Rava Masala Paratha Recipe - Semolina Masala Parathasooji methi parantha
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • Semolina - 1 cup (160 grams)
  • Fenugreek leaves - ½ cup
  • Oil - 2-3 tbsp
  • Salt - ½ tsp or to taste
  • Carom seeds - ¼ tsp
  • Asafoetida - 1 pinch
  1. Wash fenugreek leaves thoroughly and chop them finely.
  2. Boil 1 cup of water in a vessel along with salt, asafoetida and carom seeds. Cover and let it simmer.
  3. Now add 1 tsp of oil and semolina to it.
  4. Stir and mix everything really well. Cover and cook for 10 minutes.
  5. Transfer the semolina mixture in a bowl. Allow it to cool down a little.
  6. After it cools down then add chopped fenugreek leaves.
  7. Knead the dough until it becomes smooth. Grease your hand and knead soft dough.
  8. Cover the dough to prevent it from drying. Pinch some dough. Roll it giving a round shape. Flatten it slightly.
  9. Dust some dry flour on it and roll it into parantha with the help of a rolling pin.
  10. Spread some oil on it. Fold it into half.
  11. Again apply some oil on it and again fold it into half to give it a triangular shape.
  12. Again dust it with some dry flour and roll it into a thick parantha. Similarly roll all the paranthas.
  13. Heat a tawa and place the rolled parantha on it. Keep the flame medium-high.
  14. Cook until the surface becomes dark then flip the side.
  15. Again roast the parantha from beneath. Now apply some oil on the parantha. Flip the side again and spread some oil on this side as well.
  16. Parantha is now ready. Transfer it on a bowl placed over a plate. Similarly roast all the paranthas.
  17. Serve this mouth-drooling and delectable parantha steaming hot along with a dollop of butter or curd, raita or any sabzi and relish eating.
Recipe by Indian Good Food at http://indiangoodfood.com/1199-rava-masala-paratha-recipe.html