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Wednesday, February 25, 2009

Methi Paratha

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Ingredients:
Wheat flour 3 cups
Methi leaves 2 cups finely chopped
Besan 1/2 cup
onions 1/2 cup finely chopped
Red chilli powder 1 tbsp
Dhaniya powder 1 tsp
jeera powder 1/2 tsp
Amchur powder 1/2 tsp
Garam masala  1/2 tsp
jeera 1/2 tsp(only for the second method)
Ajwain 1/2 tsp
oil 2 tsp
salt to taste

Method 1:
Chop Methi leaves finely and add salt and leave for 15 mins.Squeeze the extra water from the methi leaves completely.
Mix all the ingredients along with the methi leaves with little water and knead till the dough is smooth and soft.Now,grease your hands and knead it again until it gets the elastic texture.cover it and leave it for 45 mins.
Make medium size balls of the dough and roll it for about 6'' in diameter dusting in between with the dry flour .
Heat a thick tava and place the rolled parantha onto the tava and fry it applying ghee on both sides till it forms the brown spots on both the sides.

Method 2:
Chop Methi leaves finely.Heat oil in a kadai,crackle jeera,add onions and fry until its translucent,now add methi leaves and fry till it changes its colour,now add all the masala's to it and mix and turn off the stove.cool it down to room temperature.Mix this along with wheat flour and besan to a nice dough adding enough water.Now,grease your hands and knead it again until it gets the elastic texture.cover it and leave it for 45 mins.
Make medium size balls of the dough and roll it for about 3'' in diameter and then fold it into 4 and then roll into a triangular shaped paratha by dusting in between with the dry flour .
Heat a thick tawa and place the rolled paratha onto the tawa and fry it applying ghee on both sides till it forms the brown spots on both the sides.

serve the paratha hot with achaar and masala dahi.

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