Rava Masala Paratha Recipe - Sooji Methi Masala Paratha - Semolina Masala Paratha

Описание: Semolina fenugreek parantha or sooji methi parantha is prepared with semolina and fenugreek leaves and few Indian spices. It tastes super scrumptious. Prepare this parantha for breakfast and serve it with curd, raita or any sabzi or pack it for your kid's lunch. Enjoy!

Ingredients
Semolina - 1 cup (160 grams)
Fenugreek leaves - 1/2 cup
Oil - 2-3 tbsp
Salt - 1/2 tsp or to taste
Carom seeds - 1/4 tsp
Asafoetida - 1 pinch

Directions

Getting ready:
1.Wash fenugreek leaves thoroughly and chop it finely.

Making:
2.Boil 1 cup of water in a vessel along with salt and carom seeds. Cover and let it simmer.
3.Now add 1 tsp of oil and semolina to it.
4.Stir and mix everything really well.
5.Transfer the semolina mixture in a bowl. Allow it to cool down a little.
6.After it cools down then add chopped fenugreek leaves.
7.Knead the dough until it becomes smooth. Grease your hand and knead the soft dough.
8.Pinch some dough. Roll it giving a round shape. Flatten it slightly.
9.Dust some dry flour on it and roll it into parantha with the help of a rolling pin.
10.Spraed some oil on it. Fold it into half.
11.Again apply some oil on it and again fold it into half to give it a triangular shape.
12.Again dust it with some dry flour and roll it into a thick parantha. Similarly roll all the paranthas.
13.Heat a tawa and place the rolled parantha on it.
14.Cook until the surface becomes dark then flip the side.
15.Again roast the parantha from beneath. Now apply some oil on the parantha. Flip the side again and spread some oil on this side as well.
16.Parantrha is now ready. Transfer it to a plate. Similarly roast all the parantha.

Serving:
17.Serve this mouth-drooling and delectable parantha steaming hot along with butter, curd, raita or any sabzi and relish eating.

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