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Fenugreek (Methi) Paratha (parota)
Warm, spiced fenugreek flatbreads perfect for chilly weather. Made with whole wheat flour, fresh methi leaves, aromatic spices, yogurt and ghee, these parathas are soft on the inside and crisp on the outside. Also known as parota.
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Critical Success Points
- • Kneading the dough to the right softness
- • Resting the dough for at least 15 minutes
- • Cooking on medium heat until golden brown without burning
Safety Warnings
- • Handle the hot skillet with oven mitts to avoid burns.
- • Ghee can splatter; keep the pan handle turned away from you.
- • Use a sharp knife carefully when chopping garlic, ginger and chilies.
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