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Main Ingredients | Fenugreek Leaves, Millet Flour |
Cuisine | Rajasthani |
Course | Breads |
Prep Time | 26-30 minutes |
Cook time | 26-30 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Easy |
Others | Veg |
Ingredients list for Methi Bajra Baby Paranthas
- 1/2 cup Fenugreek Leaves
- 3/4 cup Millet Flour
- 1 1/2 cups Whole wheat flour (atta)
- 2 tablespoons Yogurt sour
- 1 tablespoon Jaggery (gur),grated
- 1 teaspoon Garlic paste
- 1/2 teaspoon Green chilli paste
- 1 tablespoon Sesame seeds (til)
- to taste Salt
- 4 tbpsp + for shallow frying Oil
Method
- Mix together bajra flour and whole wheat flour. Add chopped fenugreek leaves, yogurt, jaggery, garlic paste, ginger-green chilli paste, sesame seeds, salt to taste and four tablespoons of oil.
- Knead into a stiff dough using water as required. Divide into small portions and roll out into small paranthas about three inches in diameter. Heat a tawa and cook paranthas on medium heat using a little oil for frying. Serve hot
Nutrition Info
Calories | 2044 |
Carbohydrates | 235.7 |
Protein | 41.3 |
Fat | 104.1 |
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