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Writer's pictureNandini R Kini

Tomato Methi Paratha




Ingredients

For the outer cover:

1 cup wheat flour/atta

Salt to taste

Water to knead the dough


For the masala :

3 tsp oil

1 tsp jeera

3 green chillies grated

1-inch ginger grated

1 chopped onion

2 finely chopped tomatoes

1/2 cup chopped methi/ fenugreek leaves

1/2 tsp turmeric / Haldi powder

1 tsp daniya jeera powder

1 tsp red chilli powder

Salt to taste


Procedure

  • Heat oil in a pan, add jeera, fry for a second, followed by chopped onions, saute for 2-3 mins.

  • Add chopped tomatoes and fry till they turn mushy, add chopped methi leaves, and cook for 5 mins.

  • Add grated ginger, green chilies, and allspice powders and fry for 2-3 mins, turn off the flame.

  • Let it cool.

  • Take a bowl, put wheat flour, salt, and the masala, mix well

  • Add water little by little and knead it to make a soft dough

  • Divide the dough into portions and make balls

  • Dust the ball with atta and roll each ball into semi-thick parathas

  • Heat tava and cook rolled parathas on a medium flame adding oil or ghee

  • cook the parathas on both sides, till they turn golden brown and crisp

  • Serve hot parathas with curds and pickles of your choice.


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