This delicious paratha is packed with goodness from fresh fenugreek, quinoa and flax seeds. It tastes great with dishes like Dal Makhni, Chana Masala, or Bottle Gourd Fenugreek Curry.
Course Side Dish
Cuisine Indian
Keyword Fenugreek, flax seeds, indian bread, Methi, Paratha, quinoa, roti
Special Diet No Added Sugar, Nut Free, Vegan, Vegetarian
Wash methi, remove and discard stalks, cut fine. Set aside whole wheat flour, quinoa flour, milled flax seeds.
Add all ingredients in a bowl, including salt, add water in small quantities to get a thick, not sticky dough. Add 1 teaspoon oil, mix well, roll into a ball and set aside for at least 30 minutes.
Roll the dough into 4 equal portions to make 4 parathas.
1. Flatten the dough, sprinkle some oil, fold it in half 2. Sprinkle more oil and fold again to make a triangle 3. Dust some wheat flour on it to keep it somewhat dry and 4. Flatten it with a rolling pin
Cook it on a pan flipping both sides frequently till it bloats a little and turns brownish.
Serve hot with your favorite vegetable and chutney.