Dec 19, 2010

Methi ke paranthe

Methi paratha is a favourite in winters...made it yesterday...missed to take a picture, but thought of posting the recipe...

Wheat floor: 4 cups
Gram floor: 3/4 cups
3 cups of chopped methi bhaji (fenugreek leaves)
Oil: 3 tbspn
Green chilly: 1
Ginger: 1/2 inch shoot
Coriander powder: 1 tspn
Garam masala: 1/2 tspn
Rai (mustard seeds): 1/2 tspn

  • Crush ginger and green chilly in stone crusher to make a paste, or finely chop them.
  • Heat oil, add rai to splutter.
  • Add  ginger chilly paste, coriander powder and then washed fenugreek leaves.
  • Add salt and cook for 5-6 minutes till cooked. Add garam masala and remove it from fire.
  • Mix both wheat and gram floor, add cooked fenugreek  leaves. Knead it with warm water and make 10 balls from the dough.
  • Roll a ball into a 4 inch dia roti, layer it with a coat of oil and then make it into a ball folding the edges in the center.
  • Roll this ball into a 8 inch paratha after coating it with wheat floor (palethan).
  • Put it on a hot tawa (flat pan) on high flame, roast both the sides on high flame.
  • Reduce the flame and layer both the sides with oil . Make it crisp by cooking it on low flame.
  • Serve hot with curd chutney

  • Make rest of the parathas similarly.

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