Thursday, 31 March 2016

Methi Paratha

Parathas provide variation to your daily menu. As I have shared with you in my earlier posts, there are different types of parathas. Today I wish to share with you, the tried and tested methi (fenugreek leaves) paratha recipe. Let’s proceed with the preparation.

Ingredients:
Methi or fenugreek leaves, chopped – 1 teacup or 200ml measure
Green chilli - 1no, chopped
Onion, medium - 1no, finely chopped
Ginger – half inch piece, grated
Salt – to taste
Turmeric powder – half teaspoon
Wheat flour or atta – 2 teacups or 400ml measure
Gingelly oil – 2 teaspoons
Ghee – for making parathas

Method: Chop off the root portion of fenugreek leaves and wash them in running water. Drain well. Mix atta, methi leaves, and all other ingredients except oil in a bowl. Add required water and kneed into a firm dough. Add oil and kneed very well. Allow it to stand for 15-20 minutes. Later divide the dough into 12 equal parts and roll them into balls.

Methi paratha dough
Roll out each ball into circles of about 7-8” in diameter, using a rolling pin on a board dusting with flour as needed. Repeat the process with remaining dough balls.

Heat a tava on medium flame. Place a rolled out paratha on the tava. Apply ghee along the edges. Cook for a minute. Turnover and cook the other side till brown spots appear on both sides. Cook all the parathas in the same manner. Serve hot with any curry or pickle and curds.

Methi Parathas

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