Lehsuni Methi Parantha

Ingredients list for Lehsuni Methi Parantha

• 200 grams Green Garlic (hara lehsun)
• 1/2 kilogram Fenugreek Leaves bunch - leaves separated
• 4 tablespoons + for garnishing Garlic finely fried chopped 4 tablespoons +
• 1 teaspoon Dried fenugreek leaves (kasoori methi)
• 1 1/2 cups + for dusting Wheat flour (atta)
• 1/2 cup Gram flour (besan)
• 2 tablespoons Oil
• 1 large Onion
• 2 Green chillies
• 1/2 teaspoon Carom seeds (ajwain)
• 1 teaspoon Red chilli powder
• 1/4 teaspoon Turmeric powder
• to taste Salt
• for cooking Ghee

Method

1. Heat oil in a non-stick pan. Finely chop green garlic and add to the pan and sauté for 2 minutes and put into a bowl.
2. Finely chop onion, green chillies and add to the bowl. Add garlic, wheat flour, gram flour, carom seeds, red chilli powder, turmeric powder, dried fenugreek leaves, fenugreek leaves, salt and sufficient water and knead into dough.
3. Heat a non-stick tawa.
4. Divide dough into equal portions and roll them into balls. Dust each ball with a little dry flour and roll into parantha.
5. Place each parantha on the tawa and cook for ½ minute. Flip, apply ½ tsp ghee on top and flip again. Apply ½ tsp ghee on the other side too and cook, turning sides, till both sides are evenly done.
6. Transfer onto a serving plate, garnish with garlic and serve hot with a raita or pickle of your choice.

Nutrition Info