Methi Paratha / Fenugreek Tortilla

A perfect recipe , full of goodness of fresh methi leaves and whole wheat flour. Makes good snack  , lunch box menu . Perfect to pack and carry in travel. Goes goods for days together.

This Recipe is free from :

 

☐Wheat

☒Peanuts

☒tree nuts

☒dairy

☒casein

☒soy

☒egg

☒sesame

☒fish

☒shellfish

methi paratha.JPG

Ingredients

 

  1. Fresh Methi Leaves - roughly chopped - 2 cups

  2. Whole wheat flour -  2 cups

  3. Cooking oil -  2 TBSP

  4. Coriander cumin powder -  1 TBSP

  5. Turmeric powder - 1 TSP

  6. Red Chilli powder - 1 TSP

  7. Sesame seeds - 1 TBSP -optional

  8. Water - ½ cup - as needed

  9. Salt to taste

​Method - 

 

For the dough:

 

  1. Mix methi leaves , turmeric powder , chilli powder , sesame seeds , coriander-cumin seeds powder , salt , 1 TBSP of oil. Mix well , cover and keep aside for 15-20  minutes.

  2. Add 2 cups wheat flour . Mix well . Add little water and knead a soft dough.

  3. Coat with 1 Tsp of oil. Cover and keep aside for 30-40 minutes.

 

For the Paratha:

 

  1. Take a lemon size ball of dough. Roll it into a circle of around 8 inches diameter. 

  2. Dry roast the paratha on a griddle/skillet/non-stick pan on medium heat.

  3. Then flip and apply little oil or butter on both sides, and cook till both sides are golden brown .

  4. Serve hot with chutney  or roll and pack for lunch box.