HOW TO MAKE FENUGREEK LEAVES PARANTHAS

FENUGREEK LEAVES PARANTHAS

INGREDIENTS FOR FENUGREEK LEAVES PARANTHAS

Ghee or oil for shallow fryingFor the dough
Whole wheat flour—250 gms
Fenugreek leaves—150 gms
Ginger paste – 1 tsp
Green chilli paste – 1 tsp
Garlic paste – 1 tsp
Carom seeds – 1 tsp
Salt to taste

METHOD OF PREPARING FENUGREEK LEAVES PARANTHAS

Mix all ingredients well and knead into soft dough by adding a little water and keep aside for 20 minutes.
Roll out into medium sized paranthas.
Heat the griddle; cook the paranthas on both the sides by applying enough ghee or oil
Serve hot.