Methi Paratha with Yoghurt
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 400 g chapati flour (atta)
- 100 g fresh fenugreek leaves
- 2 fresh green chillies
- 1 tsp ground cumin
- 0.5 tsp chilli powder
- 3 tbsp ghee
- 250 g natural yoghurt
Nutrition (per serving)
- Calories
- 517 kcal
- Protein
- 16.9 g
- Carbohydrate
- 74.9 g
- of which sugars
- 7.1 g
- Fat
- 14.8 g
- of which saturates
- 8.2 g
- Fibre
- 9.5 g
- Salt
- 0.17 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Finely chop the fenugreek leaves and green chillies and knead into the chapati flour with the ground cumin, chilli powder, water and a little of the ghee to a soft dough.
- 2
Divide into 8 balls and roll each one out.
- 3
Heat a dry griddle over medium heat and cook each paratha for 2-3 minutes on each side, brushing with ghee, until golden and cooked through.
- 4
Serve hot with the natural yoghurt.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.