A good parantha that can be stored for 2 to 3 days.
Preparation Time : 20-30 minutes
Cooking Time : 20-30 minutes
Servings : 4
Whole wheat flour (atta)
1 1/4 cups
Gram flour (besan)
Fenugreek leaves (methi), chopped
Red chilli powder
Sieve wheat flour and besan separately. Mix wheat flour, besan, chopped methi leaves, salt, red chilli powder and then add water to make a semi hard dough, knead it well and rest it for 10 minutes. Divide into 8 equal portions. Roll out each portion and cook on a hot griddle on both sides, applying a little oil. Cook till lightly browned on both sides.