Methi Green Garlic Paratha/Thepla Recipe 15 मिनट में सर्दियों में बनाएँ मेथी और हरे लहसुन का पराठा скачать в хорошем качестве

Methi Green Garlic Paratha/Thepla Recipe 15 मिनट में सर्दियों में बनाएँ मेथी और हरे लहसुन का पराठा

Fenugreek (Methi) Green Garlic Paratha is made during the winter season, as fenugreek/methi and spring garlic/hara lehsun come fresh in this season. It is very healthy and delicious. In Gujarat it is also called Methi Thepla Methi Green Garlic Paratha Written Recipe Ingredients - 1.5 Cup Whole Wheat Flour | गेहूं का आटा 1/4 Cup Gram Flour | बेसन 1-2 No. (Chopped) Green Chillis | हरी मिर्च 1 Small (Finely Chopped) Onion | बारीक कटा हुआ प्याज 1/4 Tsp Red Chilli Powder | लाल मिर्च पाउडर 1 Tsp Salt (As Per Taste) | नमक स्वाद अनुसार 1/2 Cup Fresh Fenugreek Leaves | ताज़ा मेथी 1/4 Cup Spring Garlic Greens | हरे लहसुन के पत्ते 1/2 Tsp Clarified Butter | देसी घी 1/2 Cup (Approx) Water | पानी Clarified Butter as Required | आवश्यकतानुसार देसी घी Butter on Top | मक्खन Method - • In a parat, take 1.5 cups whole wheat flour and 1/4 cup gram flour. • Add finely chopped green chillies, chopped onion, red chilli powder, and salt to taste. • Add 1/2 cup washed and chopped fresh fenugreek leaves. • Use green spring garlic, easily available in winter. Add only the green part for flavor; the white part can be used in other vegetables. • Add about 1/4 cup finely chopped spring garlic greens. • Mix everything well. The onion, fenugreek, and garlic greens release moisture, which the flour will absorb. • Add 1/2 teaspoon clarified butter and mix. This keeps the parathas soft for longer. • Start kneading the dough by adding water in 2–3 batches. • Use about 1/2 cup water, but adjust depending on the moisture from the vegetables. • Knead into a soft dough, similar to chapati dough. • Add 1/2 teaspoon clarified butter or oil and knead for another minute to make the dough smooth. • Cover the dough and let it rest for 10–15 minutes. This relaxes the gluten and makes rolling easier. • After resting, divide the dough into small balls, about the size of a golf ball. • Shape them round and gently flatten. • If sticky, coat your fingers with dry flour while shaping. • Make as many dough balls as you need for parathas. • This quantity of flour makes 6–7 parathas. Keep the dough balls covered until rolling and cooking. • Coat each dough ball with dry flour and roll it out with a rolling pin, just like chapati. • Roll slightly thicker than chapati, but not too thick. • Heat the tava on high flame. • Place the rolled paratha on the hot tava. • Cook one side for 30 seconds, then flip. • Brush clarified butter on top and flip again. • Brush butter on the other side and cook well, flipping as needed. • When done, brush a little butter on top and lightly crush the hot paratha. • Your winter special methi and garlic paratha is ready. Serve hot with curd or pickle. Thanks Kanchan Vidhani Follow me on Instagram -   / tasteofnivaaz_recipes   Follow me on Youtube -    / @tasteofnivaaz