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| Main ingredients | Fresh fenugreek leaves, Whole wheat flour, Gram flour, Red chilli powder, Yogurt, Ripe banana, Oil |
| Cuisine | Indian |
| Course | Breads |
| Prep time | 40-45 minutes |
| Cook time | 20-25 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 1 cup chopped fresh fenugreek (methi) leaves
- 1 cup whole wheat flour (gehun ka atta)
- ½ cup gram flour (besan)
- Salt to taste
- 1 teaspoon red chilli powder
- ¾ cup yogurt
- ½ ripe banana, peeled and mashed
- 2 tablespoons oil
- Ghee for applying
- Pickle to serve
Method
- Sift whole wheat flour with gram flour, salt and red chilli powder into a large bowl. Add fenugreek leaves, yogurt, mashed banana and oil and knead into a stiff dough. Keep it covered with a damp muslin cloth for about 20 minutes.
- Divide the dough into 8 equal portions. Dust the worktop with some flour and roll out each portion into a round parantha.
- Heat a non-stick tawa, and cook the paranthas, one at a time, applying a little ghee till both the sides are cooked and lightly golden brown.
- Serve hot with any pickle.
- Chef’s tip: This dough does not need any water and the paranthas can stay fresh for 3-4 days. It is ideal food to take with you during long journeys.
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