North Indian · Breakfast
Methi paratha with curd
Whole-wheat flatbread kneaded with fresh fenugreek leaves and warm spices, no onion or garlic needed.
- Calories
- 490 kcal
- Protein
- 16 g
- Carbs
- 71 g
- Fat
- 16 g
- Prep
- 15 min
- Cook
- 18 min
Per serving, for one person.
Contains: dairy, gluten.
Ingredients
- 85 g Wholewheat flour (atta)
- 50 g Methi leaves
- ½ chilli Green chillies
- ¾ tsp Ground cumin
- ¼ tsp Chilli powder
- ¼ tsp Salt
- ¾ tbsp Sunflower oil
- 100 g Plain yogurt (curd)
Method
- Knead the atta with chopped fenugreek leaves, chilli, cumin, chilli powder, salt and a little water into a firm dough.
- Rest the dough for 10 minutes, then divide into 2 balls and roll each into a paratha.
- Cook on a hot tawa with a teaspoon of oil each side until golden and crisp at the edges, about 3 minutes a side.
- Serve hot with curd.
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