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Fenugreek leaves with other ingredients
Published On: 30 Sep 2011
English: Wheat Flour
tamil: Gothumai Mavu / Chapathi Mavu
malayalam: Gothambu Podi
telugu: Godima Pindi
kannada: Godhi Hittu
Konkani: Gova Pitti
for more details, click the name of the ingredient
English: Fenugreek Leaves
tamil: Venthiya Keerai
malayalam: Uluva Ila
kannada: Menthina Soppu
hindi: Methi Sag
Bengali: Methi Sag / Kasuri Methi
Konkani: Methi Pallo
Oriya: Methi Sag
English: Green Chillies
tamil: Pachchii Milagai
telugu: Patchimirapa / Pachchi Mirapakayalu
kannada: Hasi Menasinakai
hindi: Hara Mircha / Hari Mirch
Bengali: Kancha Lanka / Maricha
Konkani: Jeevisaang / Tanrni Mirsang / Tanrni Miriyasang
Marathi: Pachchai Milagai
Oriya: Lila Marcha
telugu: Allam / Allamu / Sonthi
kannada: Shunti / Alla / Ashi Shunti / Ardraka
hindi: Adrak / Adu / Soonth
Gujarati: Aadu / Soonth
Urudu: Adrak / Adhrak
English: Turmeric Powder
kannada: Arashina / Harasina Pudi
hindi: Haldi / Hardhar
Gujarati: Hardhar / Haldi
Marathi: Halad / Halede
Oriya: Haladi Gunda
Punjabi: Haldar / Haldi
Bengali: Laban / Noone
For preparing fenugreek leaves paratha, cook fenugreek leaves in a little water.
In a bowl mix in wheat flour, cooked fenugreek leaves, ginger-garlic paste, turmeric powder, oil and green chillies with required salt water.
Knead well to make a soft dough.
Make small balls off the above dough and roll them into small chapathi`s.
Heat a tawa and fry the paratha`s on both sides by drizzling a little ghee.
Fenugreek leaves paratha`s are ready. Serve hot with veg or non-veg gravy.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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