Methi Parantha

You might wonder as to why am I adding such simple recipes in my blog. But believe me there are a couple of guys who messages me and requests me to post such basic and simple recipes. And honestly I do enjoy doing this. Many of you might have your own style of making these yummy parathas. I am simply describing

the way I make these and I assure you that these taste awesome. Very flaky and crispy. I love to eat these with sweetened curd. Neha loves to eat this with a simple onion-tomato chutney or stir fry. Hubby is not a big fan of it, but yesterday he ate it along with a bowl of curd and tomato chutney. I love such parathas, because you don’t have to worry too much about the side dish and the meal gets sorted out fast.

Ingredients:

• Wheat flour 1 cup
• Besan/chickpea flour 2-3 tbsp
• Salt to taste
• Sugar 1 tsp
• Curd 1 tbsp
• Methi/fenugreek leaves small bunch
• Turmeric powder 1/4 tsp
• Red chili powder 1/2 tsp
• Chopped green chilies 1-2
• Coriander leaves 2 sprigs
• Cumin seeds 1/2 tsp
• Sesame seeds 1 tsp
• Ajwain/carom seeds 1/4 tsp
• Chat masala 1 tsp
• Oil 1 tbsp for the dough plus extra
• Crushed garlic 1 tsp (optional)

Method:

• Clean the method leaves by removing the stem and wash it clean.
• Chop it finely and also chop the coriander leaves and green chilies.
• Place the leaves in a big bowl. Now add salt, sugar, cumin seeds, ajwain, sesame seeds, crushed garlic, chopped green chilies, turmeric powder, red chili powder, chat masala, and mix well.

• Now add the flours and mix well. Add the curd and oil and mix.

• Pour water slowly and knead into a medium tight dough.
• Cover the dough with a moist towel and allow it to rest for atleast half an hour.

• Make small balls from the dough and roll into thin rotis.

• Heat an iron tava or girdle and drizzle it with some oil. Now place the rolled roti and cook on both sides till they are golden in colour. Sprinkle oil and press using a flat spatula. Repeat with the remaining rotis.

• Serve it hot with curd, pickle or tomato chutney.

Notes:

• You may add a boiled and mashed potato to the dough for more softer rotis.
• You may also add some millet flour to the dough to increase the nutritive value. Do not make the dough very wet and soft. The leaves will release some water and make the dough soggy which will make it very difficult to roll. So keep the dough a bit tight and the resting period will make it perfect to roll into thin rotis.