- Take a deep bowl add all dry ingredients like to flour and spices, salt. Now add Fenugreek and Coriander leaves and ginger. Add warm water in parts and knead soft dough. Cover it and keep aside for 5-10 minutes.
- After 10 minutes remove cover and knead your dough again for few seconds. In a meanwhile place your griddle on gas in low flame and leave it to become hot.
- For coin parathas rub some dry wheat flour on your palm and take a small ball sized dough into your hand and give a round shape with your your fingers.
- On hot griddle add some oil and place your coin paratha and bake from both sides until you get crispyness and golden brown colour. It's ready serve hot with choice of your chutneys or pickles.
Methi Makka Coin Paratha
By Reena Jain
Sep, 19th
651
Servings
2 persons
Cook Time
20 minutes
Ingredients
15
- 17
Ingredients
- Freash Fenugreek leaves
- Corn meal
- Wheat flour
- Freash coriander leaves
- Grated ginger
- Coriander powder
- Carrom seeds
- Roasted cumin powder
- Turmeric powder
- Red chilli powder
- Amchoor powder
- Garam masala
- Asafoetida
- Salt
- Warm water
- Green chilli
- Oil
Instructions
Notes/Tips
When you knead your dough pour water in parts and carefully otherwise your dough will be very soft due to excessive water.
