Breads and Papadums Recipes - Fenugreek Paratha

Ingredients

• 175g/6 oz fresh fenugreek leaves, finely shredded

• salt

• large pinch of chili powder

• 5ml/1 tsp mango powder

• 350g/12 oz whole-wheat flour

• 250ml/8 fl oz water

• ghee

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Method:

1. Sprinkle the fenugreek leaves with salt, chili and mongo powders and set aside. Mix the flour with just enough water to make a pliant dough then divide it into 12 small balls. Flatten each one and spread with fenugreek. Wrap it up carefully and then flatten again. Roll out each paratha into thin round. Heat the ghee in a frying pan (skillet) and fry the paratha until golden brown and crisp on both sides.