Preparation time—15 minutes Cooking time—20 minutes
- Whole wheat flour 2cups
- Chopped fresh methi or dried fenugreek leaves 2cups/1tbsp
- Onion, finely chopped 1 medium
- Green chillies,chopped 2tsp
- Carom [ajwain] seeds 1tsp
- Wheat flour[for dusting] 3-4 tbsp
- Oil 1tbsp
- Ghee 2tbsp
- Salt to taste
1-Mix together wheat flour, salt, ajwain, chopped onion, green chilies, methi and oil in a bowl and knead into smooth and pliable dough using sufficient water.
2-Divide the dough into 6-7 equal portions, shape them into roundels, flatten the roundels with your palms,
3-Now dust the rolling surface with wheat flour , then roll the flatten roundel into 5-6 inch diameter circle, dust the surface whenever necessary. Likewise prepare rest of the paranthas.
4-Heat non-stick flat pan on medium flame , put the parantha on it and cook both the sides using little ghee until brown and crispy .
5-Serve hot with yoghurt and pickle.