4 Serves
75 Mins
In a large mixing bowl, combine the whole wheat flour, finely chopped fresh fenugreek leaves, salt, and a dash of oil. Gradually add water to knead into a soft, pliable dough, then let it rest for 30 minutes.
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Vitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
51 µg / 400 µgCalcium
126 mg / 1,300 mgIron
22 mg / 18 mgMagnesium
185 mg / 420 mgPhosphorus
371 mg / 1,250 mgPotassium
698 mg / 4,700 mgSodium
333 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
3 g / 28 gSugar
1 g / 50 gSaturated Fat
4 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
18 gAlcohol
0 g
Divide the dough into equal portions and use a rolling pin on a flat surface to roll each piece into a thin, circular disc.
Heat a tawa or non-stick skillet over medium heat. Place the rolled paratha on the hot surface and cook until small bubbles appear.
Flip the paratha, brush with a little oil, and cook until golden brown spots appear on both sides, pressing gently with a spatula to ensure even cooking.
28
g123
g60
g
Mexican
Italian