Methi Makkai parantha
Submitted by admin on Mon, 2007-01-15 05:52.
Indian | Main Course | Paranthas | Vegetables | Vegetarian
METHI MAKKAI PARANTHA
INGREDIENTS:
250 gm maize flour
1 cup potatoes (boiled and mashed)
1 cup methi (fenugreek) leaves (finely chopped)
1 tsp green chillies (finely chopped)
1 tbsp coriander leaves(chopped)
1 tsp ginger-garlic paste
1 cup wheat flour
ghee for frying
warm milk
salt to taste
METHOD
Mix all the ingredients for parantha and make a smooth dough using warm milk.
Take a small portion of the dough.
Press on a floured board and roll out into a round.
Put the parantha on a hot tawa (or skillet), cook for a minute or two and turn once.
After one minute, add a little ghee around the edges, turn again and fry the other sides.
When brown patches appear on both sides, the parantha is ready.
Make paranthas using the rest of the dough too.
Serve hot.
INGREDIENTS:
250 gm maize flour
1 cup potatoes (boiled and mashed)
1 cup methi (fenugreek) leaves (finely chopped)
1 tsp green chillies (finely chopped)
1 tbsp coriander leaves(chopped)
1 tsp ginger-garlic paste
1 cup wheat flour
ghee for frying
warm milk
salt to taste
METHOD
Mix all the ingredients for parantha and make a smooth dough using warm milk.
Take a small portion of the dough.
Press on a floured board and roll out into a round.
Put the parantha on a hot tawa (or skillet), cook for a minute or two and turn once.
After one minute, add a little ghee around the edges, turn again and fry the other sides.
When brown patches appear on both sides, the parantha is ready.
Make paranthas using the rest of the dough too.
Serve hot.