Ingredients
- 1½ cup fenugreek leaves/methi chopped
- 250 grams millet/bajra flour
- 100 grams wheat/gehu flour
- Salt to taste
- 4 green chillies, crushed
- ¼ teaspoon turmeric/haldi
- ¼ teaspoon asafoetida/hing
- 2 tablespoons oil
- 1 teaspoon sesame/til
Preparation
- Wash methi and drain.
- Mix together flours, methi, chillies, turmeric, asafoetida, oil and sesame.
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Roll out into parathas and cook both sides on a tawa.
Serve hot with green chutney.