Ingredients
 
Wheat Flour - 2 cups (300 gms)
Fenugreek Leaves - 2 cups (finely chopped)
Tomatoes - 1 (finely chopped)
Ghee - 3 to 4 tbsp (50 gms)
Oil - 2 tsp
Cumin Seeds - ½ tsp
Asafoetida - ½ pinch
Turmeric Powder - ⅛ tsp
Red Chilli Powder - ¼ tsp
Coriander Powder - ½ tsp
Ginger Paste - ½ inch (grated)
Green Chillies - 2 (finely chopped)
Salt - ¾ tsp
 
Instructions
 
1. - Preheat the pan, add 2 tsp of Oil and heat it.
2. - Add tsp of Cumin Seeds, ½ pinch of Asafoetida and saute them.
3. - Add ½ tsp of Ginger paste, 2 finely chopped Green chillies and saute them.
4. - Add 1 finely chopped and deseed Tomato and roast them until tomatoes fry properly on the medium flame.
5. - Add ½ tsp of Coriander Powder, ¼ tsp of Red Chilli Powder, ⅛ tsp of Turmeric powder and saute them.
6. - Tomatoes has mashed properly and cooked.
7. - Add 2 cups of finely chopped Fenugreek leaves, ¾ tsp of Salt, stir an cook fenugreek leaves for 2 minutes.
8. - Fenugreek has cooked so switch off the flame.
9. - Take 2 cups of Wheat and add water to knead the dough as soft as regular paratha's dough.
10. - Cover and keep it aside for 15 to 20 minutes to set.
11. - After 20 minutes, the diugh has set.
12. - Apply some clarified butter on your palms to grease them, mash the dough to make it smooth.
13. - The dough is ready, let us make the Paratha. Take a dough lump, make a round loi and coat it with dry flour.
14. - Flatten it into the diameter of 3 to 4 inches, spread some clarified butter and spread it evenly.
15. - Lift it and close it from all the corners, Coat it with the dry flour, Flatten it into the diameter of 5 to 6 inches with less pressure.
16. - Flatten it from the corners and evenly.
17. - The pan has heated so add some clarified butter on it, spread it evenly.
18. - Add the paratha to fry, let it fry from the bottom. Flip it as it has cooked from the bottom
19. - Leave it to cook form another side until spots appears. Spread some clarified butter over it
20. - Flip it, spread some clarified butter on this side too.
21. - Press and cook paratha from both the sides until brown spots appear.
22. - There are golden spots on both the sides, we iwll remove it from the pan.
23. - Cook all the Parathas likwise and serve them after crushing slightly.