Thursday, May 8, 2014

Methi Paratha

Methi paratha is another simple and tasty variation to the everyday poli. Fenugreek or methi leaves are added to the dough along with besan and yogurt.


I usually make these as weekday lunch. They are easy to make during the morning rush and taste great hot or cold.

You will need
2 cups wheat flour
1/2 cup besan
1/2 cup yogurt
1 bunch methi
1 tsp. cumin seeds
1 tsp. turmeric powder
1 tsp. paprika
salt to taste
3-4 tbsp. olive oil

Wash the methi and separate the leaves from the stalk. Discard the stalk. Chop the leaves coarsely.
In a mixing bowl add the chopped leaves and all the ingredients except the oil.


Using water knead into a soft dough. Pour a few drops of oil on the palm of your hand and round out the dough. Keep aside for at least 15 minutes. Divide the dough into 10-12 portions. Heat a griddle pan.


Roll out one of the portions of the dough into a flat disc.


Place it on the hot griddle pan. Drizzle a little oil on the sides. Cook until it starts turning brown. Flip it over and cook the other side.


Take off heat. Repeat for all the other portions of dough.


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