Methi (Fenugreek) Paratha is a typical North Indian bread that goes great with most curries and dals. Adding oat flour here makes them definitely healthier, without compromising much on the flavor.
Special Diet No Added Sugar, Nut Free, Vegan, Vegetarian
Prep Time 5minutes
Cook Time 15minutes
Total Time 20minutes
Servings 2(2 Parathas per serving)
Calories 252kcal
Ingredients
1/4CupWhole Wheat Flour
1/4CupOat Flour
1/4CupMethi Leaves(Fenugreek Leaves)
1PinchSea SaltOr To Taste
1TablespoonOlive Oil
Instructions
Set aside a mixture of oat and wheat flour
Separate the fenugreek leaves and discard the stalks. Add fenugreek leaves, salt, and a teaspoon of oil to the flour. Slowly start adding filtered water little by little and knead well till you have the dough consistency soft and pliant but not watery. Divide into 4 portions and roll each portion into a paratha using a rolling pin on a clean, flat surface. To avoid the rolling pin from sticking to the dough, sprinkle some oat/wheat flour mix on the surface and on top of the paratha. Make sure the edges of the paratha are not too thick.
Set pan on stove with medium flame and allow it to heat up. Make sure it does not start smoking. Add a few drops of oil, set the paratha on the pan and let it cook on one side for a minute; add a few drops of oil and turn over and cook this side for another minute. Repeat the process of flipping the paratha with a shorter time interval till you see brown spots. Transfer to serving dish