|METHI PARANTHA WITH TOMATO CHUTNEY|
WHAT YOU NEED:
Wheat flour - 1 1/2 cups
Fenugreek leaves / Methi leaves - 1 cup, finely chopped
Red chilli powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Cumin seed powder - 1/2 tsp
Coriander seed powder - 1/2 tsp
Salt to taste
|FENUGREEK LEAVES WITH TOMATO CHUTNEY|
Ghee - for frying
HOW TO MAKE :
In a mixing bowl add salt, red chilli powder, garam masala powder, cumin powder, coriander powder and red chilli powder. Put a little water and mix all the powders.
Now add wheat flour, fenugreek leaves and little water to make chappati dough.
Knead well, then add little ghee, again knead and keep aside for 15 minutes.
Now make balls from the dough and roll it as chappati,
Fry on tava on both sides, adding enough ghee.
Serve Methi Parantha along with Tomato chutney.