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Fenugreek Masala Paratha

Fenugreek Masala Paratha is a popular Indian Main
Author :
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Course :
Cuisine :
Technique :
Shallow Fry
Difficulty :
Servings :
Serves 6
Rated 4 based on 100 votes


1 cup - Wheat flour

1/2 cup - jowar flour

1 bunch - Fenugreek leaves, cleaned

1/2 bunch - coriander leaves, cleaned

2 tbsp - oil

1 tsp - sesame seeds

3 - green chillies, crushed

2 tsp - Red Chilli powder

1/4 tsp - Turmeric powder

Salt to taste

Oil - to shallow fry


  1. Sieve flours together
  2. Wash and chop greens finely
  3. Mix all ingredients except oil
  4. Knead into a soft pliable dough adding enough water
  5. Roll the dough into chapatis, about 6 inches in diameter
  6. Shallow fry on a hot tawa, applying some oil on both sides till done
  7. Serve hot with mango pickle or curd

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Bridget White-Kumar

Bridget White-Kumar

Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.

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