Name: Methi Corn paratha recipe by Priyanka Bapardekar at BetterButter
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: Methi/Fenugreek leaves : 1 cup cleaned and chpped fine; Boiled and coarsely ground Corn : 1/2 cup; Green chilly paste : 1 tsp; Ginger-garlic paste : 1 tbsp; Red chilly powder : 1 tsp heaped; Coriander Powder : 1/2 tsp; Wheat flour : 2 cups; Carom seeds : 1/2 tsp; Garam masala : 1/4 tsp; Asafoetida ( hing ) 1 pinch; Salt to taste

ABOUT Methi Corn paratha RECIPE

I have prepared it, using my own variations. Tried to make it perfect spicy ( Neither too hot nor mild ). Give a try, I am sure, you will like it. :)

Ingredients Serving: 4

Methi/Fenugreek leaves : 1 cup cleaned and chpped fine
Boiled and coarsely ground Corn : 1/2 cup
Green chilly paste : 1 tsp
Ginger-garlic paste : 1 tbsp
Red chilly powder : 1 tsp heaped
Coriander Powder : 1/2 tsp
Wheat flour : 2 cups
Carom seeds : 1/2 tsp
Garam masala : 1/4 tsp
Asafoetida ( hing ) 1 pinch
Salt to taste

Instructions

In a bowl add wheat flour, 1 tsp oil, Methi leaves, corn paste, Green chilly paste, ginger-garlic paste, coriander powder, red chilly powder, asafoetida, carrom seeds, garam masala, salt and mix well.
Then pour some water and knead to a smooth dough like chapatis.
Make medium sized balls of the dough.
Dust the dough ball with some flour and then start rolling the dough into medium sized rotis.
On a hot tawa or griddle put 1/2 tsp oil and place the paratha.
When one side is bit cooked flip the paratha.
Spread oil on it and cook both sides till they are browned.
Serve it with mango pickle or tomato sauce.

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