It came out very nice and i loved the texture of the dough while rolling it.
Preparation Time : 15 mins | Cooking Time : 25Mins |Serves: 3-4
Methi leaves 1 small bunch
Whole wheat flour 2 cups
Salt as needed
Milk 1/2 cup
Coriander powder 1/2 tsp
Red chili powder 1 tsp
Turmeric powder 1/4 tsp
Garlic (crushed) 2-3 cloves
Cumin seeds 1/4 tsp
Ajwain | Omam 2 pinches
Oil 1 tblsp
Water as needed
Garam masala 2 pinches
- 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 sambar 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.