Indian recipes

Lehsuni Methi Parantha

Preparation Time : 6-10 minutes
Cooking time : 16-20 minutes
Servings : 4ं

Ingredients

Green garlic (hara lehsun) 200 grams

Fenugreek bunch (methi)
leaves separated
1/2 kilogram
Garlic finely fried chopped 4
tablespoons +
for garnishing
Dried fenugreek leaves (kasoori
methi)
1 teaspoon
Wheat flour (atta) 1 1/2 cups +
for dusting
Gram flour (besan) 1/2 cup
Oil 2 tablespoons
Onion 1 large
Green chillies 2
Carom seeds (ajwain) 1/2 teaspoon
Red chilli powder 1 teaspoon
Turmeric powder 1/4 teaspoon
Salt to taste
Ghee for cooking
Method:

Step 1
Heat oil in a non-stick pan. Finely chop green garlic
and add to the pan and sauté for 2 minutes and put
into a bowl.

Step 2
Finely chop onion, green chillies and add to the bowl.
Add garlic, wheat flour, gram flour, carom seeds, red
chilli powder, turmeric powder, dried fenugreek
leaves, fenugreek leaves, salt and sufficient water and
knead into dough.

Step 3
Heat a non-stick tawa.

Step 4
Divide dough into equal portions and roll them into
balls. Dust each ball with a little dry flour and roll
into parantha.

Step 5
Place each parantha on the tawa and cook for ½
minute. Flip, apply ½ tsp ghee on top and flip again.
Apply ½ tsp ghee on the other side too and cook,
turning sides, till both sides are evenly done.

Step 6
Transfer onto a serving plate, garnish with garlic and
serve hot with a raita or pickle of your choice.