Monday, 17 August 2015

Methi Paratha !


Of all the parathas, making methi paratha (Fenugreek leaf Flatbread) is relatively easy as there is no work of stuffing it and  no fear of the stuffing oozing out when rolling them. Just mix the fresh or sauted methi leaves to the flour and add some spices, knead, rest and roll , cook and devour !
It is very healthy as methi has a number of medicinal properties. 
Other Paratha recipes in the blog are


INGREDIENTS

  • 2 cups Wheat Flour (Atta)
  • 1 tsp salt
  • 1 cup Methi leaves (tightly packed)
  • 1 tbsp Oil
  • 2 tsp Jeera (Cumin Seeds)
  • a pinch of Hing (Asafoedita)
  • 1 Green chilli
  • 1 tsp Grated Ginger
  • 1/2 tsp Red Chilli Powder
  • 1/4 tsp Turmeric Powder
  • 3/4 tsp Garam Masala
  • 1/2 tsp Amchur Powder
  • 2  - 3 tbsp fresh chopped Coriander Leaves

STEPS
  • Separate the leaves from the stem, wash and chop them roughly.
  • Heat oil in a pan and add Jeera and hing followed by finely chopped chilli and grated ginger and fry for few seonds.


  • Then add chopped methi and saute it in medium flame till they shrink and reduce in size but retaining their green color.
  • In a bowl take wheat flour, salt and the spice powders.


  • Add the sauted methi to it and start kneading adding little warm water at a time.
  • Rest the dough for 15 - 20 minimum and then make small balls out of it.


  • Roll the balls into a flat circle (Like a chapathi) and placce it on a hot tawa / griddle.
  • Cook for a minute and then flip and apply some oil / butter / ghee.
  • Flip again , brush some oil and cook till brown spots appear on the surface of the paratha.
NOTES
  • Instead of sauting you can also add the fresh chopped methi (ginger and chilli etc) directly to the flour. As methi tastes a little bitter its better to saute them.
  • You can also add 2 - 3 tbsp of yogurt / curd to the flour during kneading it to get softer parathas.
  • Serve with Green Chutney, curd and pickle with some chopped onion and lemon wedges.


With Love,

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