I have attempted methi parathas very few times and i dont have a proper recipe, and very recently i got this recipe from my friend,who makes this very nicely. So after kowing the proper recipe, now i wanted to try this and blog this one. So without any delay i went to the market the next day and bought these fresh methi leaves and tried the paratha.
It came out very nice and i loved the texture of the dough while rolling it.
|METHI LEAVES||1 BUNCH|
|ATTA FLOUR||2 CUPS|
|CORIANDER POWDER||1/2 TSP|
|CHILLI POWDER||1/2 TSP|
|TURMERIC POWDER||A PINCH|
|GARLIC (CRUSHED)||2-3 PODS|
|CUMIN SEEDS||1/4 SEEDS|
|GARAM MASALA||A PINCH(OPTIONAL)|
- Clean the leaves and cut them into finely.
- Wash them thoroughly
- Crush the garlic (a mortar and pestle can do this job)
- In a kadai, add 2 tsp of oil and put the cuminseeds and crushed garlic.
- Just saute them for a minute .
- Add the methi leaves and throw in the chilli powder,coriander powder ,turmeric powder ,salt and garam masala(if using).
- Saute for 3-5 mins.
- Now switch off the flame and add this mixture to the atta flour
- Mix this nicely.
- Add the ajwain seeds.
- Add the milk and start kneading it into a smooth dough.
- Add water also as the quantity of milk won’t be sufficient to knead the dough.
- Add a tsp of oil to the dough and cover it with a lid and let this it for half an hour.
- Make equal balls out of these dough and roll them into circles.
- Since i decided to make parathas ,i rolled it into little thick circle.
- Heat a tawa and put the paratha in it.
- When it is done on both sides,add a tsp of oil and transfer it to a plate.
- Repeat this process for the rest of the balls.
- Serve hot with any pickle/yogurt.
You can replace homemade sambhar powder for chilli powder and coriander powder.
Adding garlic to this will subdue the flavour of methi , but not much more.
If you want the flavour of methi leaves in particular, just skip the procedure of adding garlic.
Sauting methi leaves will reduce the bitterness of the leaves.