Nov 21, 2011

Methi Paratha

Methi Paratha

A tasty paratha made of methi leaves (fenugreek leaves). Paratha is a type of Indian bread popular in North Indian cuisine !!!!

Makes: 6 Parathas

You will need

For dough:

1 1/2 cup (300 g) whole wheat flour ( gehun ka atta )
1/2 teaspoon salt
90 - 110 ml water (to make dough)
1 teaspoon oil
6 teaspoon ghee / oil for frying

For methi leaves:

2 small bunches methi leaves
1 teaspoon oil
1/2 teaspoon jeera powder


For methi leaves:

Wash and clean methi leaves. Drain out water thoroughly and chop finely.

Heat oil in a pan. Add methi leaves and fry on a low heat for 3 - 4 minutes or until the water dries up (quantity of methi leaves will be 2 - 3 tablespoons). Switch off the heat and mix with jeera powder.

For dough:

Combine the flour, methi leaves mixture, salt and knead into soft and pliable dough with sufficient water ( 90 ml - 110 ml / 1/2 cup). Knead again till the dough is smooth and elastic.

Cover and keep aside in an airtight container for half an hour.

Divide the dough into 6 equal parts.

For paratha:

Use a little flour to roll each portion into circles of approximately 150 mm (6 - inch ) diameter.

Dust off any excess dry flour and place the roti on a hot iron tawa or Non Stick Tawa ( griddle ).

Turn over and cook for 1/2 - 1 minute or until brown specks appear. Cook each side for 1/2 - 1 minute and remove from tawa. Apply little oil / ghee on both sides of the paratha. Serve hot with green chutney or pickle or curd.

No comments: