by Tarla Dalal
Added to 18 cookbooks
This recipe has been viewed 11206 times
Who can resist the lure of hot, tava-cooked Methi Parathas. The wheat flour dough combines methi leaves and carom seeds, both of which are excellent aroma and flavour boosters.
Methi has a very unique flavour, which is slightly bitter but very pleasing to the palate... it is the kind of flavour that enthuses you to have more! When you are bored of regular parathas, go for this awesome option.
Enjoy it with a delectable subzi like Paneer Pasanda or Chole .
- Combine all the ingredients in a deep bowl and knead into a soft dough using enough warm water.
- Divide the dough into 9 equal portions.
- Roll a portion of the dough into a 150 mm. (6”) diameter circle using a little whole wheat flour for rolling.
- Heat a non-stick tava (griddle) and cook each circle, using a little oil, till it turns golden brown in colour from both sides.
- Serve hot.
Nutrient values (Abbrv) per paratha
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.