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VENDHIYUM PARATHA (Methi-na-Thepla) 



15 parathas for a family of four

Whole wheat flour 2 cups
Kadalai Maavu 3 tbsp
Fenugreek leaves 3/4cup
Curds 1/4 cup
Turmeric powder 1/2 spoon
Chilli Powder 1 spoon
Asafoetida 1/2 spoon
Salt to taste
Oil for mixing 2 tbsps
Oil for tawa frying needed quantity




Pluck leaves of fenugreek after washing and patting dry. Cut the leaves finely and set aside. 
To make nice Fenugreek Parathas, you need to make the dough in the following manner. 
Take required amount of (two cups) Whole wheat flour. 

Add two table tbsps of cooking oil and half a spoon of salt or more as per taste. Mix the oil , salt and Kadalai maavu and the whole wheat flour thoroughly. Now you can mix Vendhiyum leaves, Chilli powder, turmeric powder and asafoetida thoroughly. 

Now add curds and some water and slowly start adding and kneading the dough. When the dough is getting kneaded, remember to keep it a bit firmer than Phulka dough. Paratha dough must have lesser water content, keep it aside for at least one hour after smearing the whole kneaded dough with a spoonful of oil to avoid drying up. . Make urndais of only lemon size of dough to roll Chappathis. (sometimes on keeping for an hour, you may have to still soften the dough with a little bit of water as wheat flour sometimes absorbs water more than usual). 

You must not add too much water or else the vendhiyum parathas will not be cooked (tawa fried) properly and you will not be able to roll dry parathas on the rolling stone. Take a little dry flour and set it aside, With a rolling pin, roll the parathas on the stone. Once the flattened dough is thin and starts sticking to roller pin, turn the parathas in dry flour on both the sides and start rolling in round shape. You may have to turn the parathas in dry flour twice or thrice in order to get 4 mm thickness without sticking. 

Now take the rolled flat dough and first place it on Tava. As soon as slight bulges start forming, apply little oil all over with a spoon and after some time turn it on the other side. And repeat the process.  A fine aroma of Fenugreek parathas will start pervading. 
Enjoy this paratha as it is or with sweet thokku or with tea or coffee. This is a fine dish for child bearing women and also for feeding mothers.


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