Methi Dhania Parantha

Paranthas  are a very good option for breakfast especially in winters. We can make a variety of paranthas.  Fenugreek is very good for health as its rich in antioxidants and dietary fibre. Cilantro(coriander leaves) is a powerful herb with lots of health benefits. Lets combine all the benefits to get a healthy and tasty dish.

basic info about the recipe
Cuisine                                                              - North Indian
Serves                                                               - 2 people.

Ingredients

1.   Whole wheat atta    (flour)                            - 2 cups

2.   Methi(cleaned and washed                          - 1 cup

3.   Coriander leaves(cleaned and washed)    - 1 cup

4.   Green chillies                                                 - 2 nos.

5.   Ginger                                                             - small piece scraped.

6.   Carom seeds (ajwain)                                   - ½ tsp

7.   Turmeric powder                                           - ¼ tsp

8.   Hing (asafetida)                                             - a pinch.

9.   Cumin powder                                               - ½ tsp

10.       Salt                                                            - to taste                       

11.       Oil     (normal cooking oil/olive oil)         

Preparation:- Put all the ingredients into a large bowl, add enough water and knead it to make  a soft and smooth dough.

 Let it rest for 20 mts.

 Divide the dough into equal sized small balls. Sprinkle some flour onto the rolling board and roll each ball into a circle.

 Heat a tawa/pan and transfer the rolled parantha to it. Let it cook for a minute. Apply oil and flip to the other side. Apply oil on both sides.

 Paranthas are done when both sides turn golden brown. Serve hot with a bowl of curd and pickles.