Methi paratha recipe
Easy to make methi paratha recipe, perfect for travel
Servings: 8 rotis
Ingredients
- 1 small bunch of Methi leaves
- 2 cups Whole wheat flour
- Salt as needed
- ½ cup Milk
- ½ tsp Coriander powder
- 1 tsp Red chili powder
- ¼ tsp Turmeric powder
- 3 cloves Garlic crushed
- ¼ tsp Cumin seeds
- 2 pinches Ajwain | Omam
- 1 tbsp Oil
- Water as needed
- ¼ tsp Garam masala
Instructions
- Clean the leaves and cut them 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 cumin seeds and crushed garlic.
- Just saute them for a minute.
- Add the methi leaves and throw in the chili 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 this dough and roll them into circles.
- Since I decided to make parathas, I rolled them into a 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.
Notes
Note:
1. You can replace homemade sambar powder for chilli powder and coriander powder. 2. Adding garlic to this will subdue the flavor of methi, but not much more. 3. If you want the flavour of methi leaves in particular, just skip the procedure of adding garlic. 4. Sauting methi leaves will reduce the bitterness of the leaves.
1. You can replace homemade sambar powder for chilli powder and coriander powder. 2. Adding garlic to this will subdue the flavor of methi, but not much more. 3. If you want the flavour of methi leaves in particular, just skip the procedure of adding garlic. 4. Sauting methi leaves will reduce the bitterness of the leaves.
