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   MSGID: 33553.fidonet_cooking@1:105/500 2d3c7035   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Methi Paratha (Fenugreek Leaves Flatbread) PT 2   
    Categories: Indian   
         Yield: 8 Paratha   
       
              See part 1   
       
     Note: While you are rolling out, you will need to flip over, dust   
     flour etc and be gentle to keep the shape intact. You will not get a   
     neat triangle shape but thats how it is.   
        
     Spread some oil on the heated tawa/griddle. Carefully lift the rolled   
     out dough with your hands and place on the tawa. Let cook for 2   
     minutes on medium heat and then flip over using a spatula. Using a   
     spoon, spread 1 tb oil thoroughly on the first side while the second   
     side is cooking. Flip again and repeat brushing oil on the second   
     side. Cook both sides until you see small brown specks and smell the   
     aroma of cooked dough. In some cases the paratha will fluff up while   
     cooking. Dont worry you did a good job if that happens. Be careful of   
     the escaping steam though.   
        
     Once cooked & golden brown on both sides, remove from griddle using a   
     spatula & transfer to cooling rack to cool slightly so that they don't   
     become soggy, later you store them in a box lined with dry cloth or   
     paper towel.   
        
     Serve warm with pickle, curries, salad, or raita.   
        
     Recipe by sanjuro   
        
     Recipe FROM:   
        
       
   MMMMM   
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