- How to make Semolina Masala Paratha :
Take 1 cup water in any vessel and place it on heat for simmering. To water add salt, carom seeds and asafoetida. Cover and let it simmer.
When the water starts simmering add 1 tsp oil and semolina to it and mix well. Turn off the flame, cover and let it remain as it is for 10 minutes. After this knead the semolina.
Transfer the semolina to a bowl after 10 minutes and mix finely chopped fenugreek leaves to it. Knead the semolina until smooth. Grease your hands with some oil add knead the dough again until smooth and soft.
Heat a tawa over flame. Make small lump equal to the size of small guava and roll into round dough ball. Dust it with some dry flour and roll out into 5 to 6 inch diameter round parantha. Apply some oil over the rolled parantha and fold it into half. Apply some more oil over this folded parantha and fold it again making a cone shape. Dust it with dry flour and roll out in to triangular shape.
Spread some oil over the heated parantha and place the triangular parantha over it. When the parantha is slightly roasted from beneath and flip the side. When the parantha get little brown spots on the other side, apply some oil over the upper and spread evenly. Flip the side of parantha and apply some oil over the other side as well. Press down the parantha with a spatula and roast until it gets brown spots on both sides. Take off the roasted paranthas from the tawa and place it over bowl kept above the plate. Likewise prepare rest of the paranthas as well.
Delectable and delicious steaming hot crispy sooji methi paranthas are ready. Serve them with curd, butter, chutney, pickle or any other sabzi of your choice.
Roast the paranthas on medium-high flame.