Parathas can be made several different ways. They are easy to make and make a great breakfast. Generally Parathas are served for breakfast but they make a great lunch/ brunch or dinner. Parathas can be served hot or cold with chutney, subzi,pickle curd etc. My favorite way of eating these parathas would be with Andhra Mango pickle and Curd.
Watch step by step video recipe:
Makes – 8 parathas
- Whole Wheat Flour/ Atta – 2 Cup
- Fenugreek/ Methi leaves (washed, finely chopped) – 2 Cups (90 gms)
- Salt – to taste
- Carom Seeds – 3/4 tsp
- Ginger – small piece
- Amchoor/ Dry Mango Powder – 1 tsp
- Green Chillies – 10 or to taste
- Oil – for frying
- Atta – more for dusting
- Water – for making dough
- Grind green chillies and ginger to a coarse paste without water.
- In a mixing bowl, add whole wheat flour, salt, carom seeds, ground ginger chili paste, amchoor powder, 1 tsp of oil, fenugreek leaves.
- Mix them well together until combined.
- Now start adding water gradually and make a soft dough. Grease the dough with few drops of oil, cover and rest for 10 mins.
- Divide the dough into 8 equal portions and start rolling them into 8 inch diameter parathas.
- Dip the dough ball into dry whole wheat flour when you feel paratha is sticking while rolling.
- Transfer the paratha onto a hot skillet and fry till golden brown spots appear on both the sides. Spread oil while frying the parathas on both the sides.
- Roll all the parathas and pan fry them. After frying stack them in an insulated container lined with cloth or a paper towel.
- Follow the proportions carefully to get perfect outcome
- Chopping fenugreek leaves very fine is crucial.
- Make a semi thick dough, otherwise it makes the dough very loose thus making is difficult while rolling.
- Ghee or butter can be used while frying.