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Rava Masala Paratha Recipe – Sooji Methi Masala Paratha – Semolina Masala Paratha

Rava Masala Paratha Recipe – Sooji Methi Masala Paratha – Semolina Masala Paratha

Sooji methi parantha is a super yummy and unique parantha recipe prepared with semolina and fresh green fenugreek leaves combined with few Indian spices. Paranthas are all time favourite and are part of our daily meals. This semolina-fenugreek parantha is different and yet delicious parantha recipe that will make you drool for sure! It tastes super scrumptious. Procedure of making it is so easy that you can prepare it in the hustle and bustle of morning hours.

Prepare this parantha for breakfast or lunch and serve it with side accompaniment of curd, raita or any sabzi. In fact you can pack it for your kid’s lunch. So try making this crispy and yummylicious parantha with this easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:

1.Wash fenugreek leaves thoroughly and chop them finely.

sooji methi paranthaMaking:

2. Boil 1 cup of water in a vessel along with salt, asafoetida and carom seeds. Cover and let it simmer.

sooji methi parantha

3. Now add 1 tsp of oil and semolina to it.

sooji methi parantha

4. Stir and mix everything really well. Cover and cook for 10 minutes.

sooji methi parantha

5. Transfer the semolina mixture in a bowl. Allow it to cool down a little.

sooji methi parantha

6. After it cools down then add chopped fenugreek leaves.

sooji methi parantha

7. Knead the dough until it becomes smooth. Grease your hand and knead soft dough.

sooji methi parantha

8. Cover the dough to prevent it from drying. Pinch some dough. Roll it giving a round shape. Flatten it slightly.

sooji methi parantha

9. Dust some dry flour on it and roll it into parantha with the help of a rolling pin.

sooji methi parantha

10. Spread some oil on it. Fold it into half.

sooji methi parantha

 

 

11. Again apply some oil on it and again fold it into half to give it a triangular shape.

sooji methi parantha

 

12. Again dust it with some dry flour and roll it into a thick parantha. Similarly roll all the paranthas.

sooji methi parantha

13. Heat a tawa and place the rolled parantha on it. Keep the flame medium-high.

sooji methi parantha

14. Cook until the surface becomes dark then flip the side.

sooji methi parantha

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.

sooji methi parantha

16. Parantha is now ready. Transfer it on a bowl placed over a plate. Similarly roast all the paranthas.

sooji methi paranthaServing:

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.

Suggestions

  • Avoid Making these parantha on too high or too low flame. Keep the flame medium-high for roasting them.

Rava Masala Paratha Recipe - Semolina Masala Parathasooji methi parantha
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 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
Instructions
  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.

 

16 Comments

16 Comments

  1. dev

    June 25, 2016 at 10:39 am

    Nisha mam, I tried spicy semolina parantha at home but while preparing the dough it became sticky due to which I was unable to roll it. What can I do to fix it?

    • Nisha Madhulika

      June 25, 2016 at 5:54 pm

      Roast the semolina mixture until it becomes thick as dough.

  2. jyotsna

    June 24, 2016 at 12:37 pm

    I made rawa methi parantha. Everyone in my family enjoyed having this new parantha. Thanks a lot for sharing it with us. But I found that the paranthas were not so spicy. What can I do?

    • Nisha Madhulika

      June 24, 2016 at 5:01 pm

      You can increase the quantity of spices used.

  3. raman

    June 23, 2016 at 10:57 am

    Nice innovative dish. Thanks for sharing it with us. Can you please tell me for how many hours rawa masala parantha will remain crispy?

    • Nisha Madhulika

      June 23, 2016 at 5:42 pm

      Keep it in foil it will be remain hot and crispy for an hour or so.

  4. jaini

    June 22, 2016 at 3:07 pm

    I made semolina-fenugreek parantha in today’s breakfast. My paranthas got crispy from outside but they turned out soggy and uncooked from inside. What can I do to make perfect semolina-fenugreek paranthas like you.

    • Nisha Madhulika

      June 22, 2016 at 5:04 pm

      Roll the paranthas thin as possible and roast them on medium flame until crispy.

  5. sanyukta

    June 21, 2016 at 4:00 pm

    Wow! amazing and innovative parantha. Thanks a lot for sharing it with us. Can I add any other saag to this sooji methi parantha?

    • Nisha Madhulika

      June 21, 2016 at 5:28 pm

      Yes, you can make variations as desired.

  6. tara

    June 17, 2016 at 4:46 pm

    Nisha mam, I want to make rawa methi parantha at home. Please tell me that can I add methi leaves puree into rawa?

    • Nisha Madhulika

      June 20, 2016 at 4:54 pm

      Yes, you can.

  7. hansa

    June 16, 2016 at 11:29 am

    Mam, I’m a subscriber of your channel and I follow all your recipes. Can you tell me that whether I can make stuffing of fenugreek leaves and then stuff it in semolina dough instead of mixing fenugreek leaves in semolina for making crispy semolina-fenugreek paranthas?

    • Nisha Madhulika

      June 20, 2016 at 4:54 pm

      Yes, you can do that but it will be a laborious procedure.

  8. heena malik

    June 15, 2016 at 11:04 am

    Mam, I always follow your recipes and your way of teaching helps me in cooking delicious dishes. Can you please tell me that for making rawa methi masala parantha can I use dry fenugreek leaves instead of fresh fenugreek leaves?

    • Nisha Madhulika

      June 20, 2016 at 4:55 pm

      No, instead of replacing it you can use both of them.

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