Kasuri Methi Paratha ~ Dry Fenugreek Leaves Paratha
I do not get fresh methi greens or fenugreek leaves in Abidjan.
While I am trying to grow them right here in my home, I have to rely completely
on the packaged kasuri methi or dry fenugreek leaves that I get on the Indian
stores. Prior to use them, I soak them in warm water to get the greenish
look...and they work just fine!! Even for the other dishes I do the same...and
trust me it does not make that much of a difference.
Besides I was thinking of making Methi Paratha for a long
time...and when I finally had a fresh packet of kasuri methi after my previous
lot finished up, the first thing that came into my mind was this Kasuri Methi
paratha.
Mix all the ingredients except themethi leaves and green chillies to form a dough. |
In the end add methi leaves and chopped green chillies and mix in. |
Create equal sized round shaped balls from the dough. |
Dust them with flour. |
Roll them into a flat medium sized circle roti / tortilla. |
Fry them with some oil on the tawa, |
You can use the same recipe to make puris and deep fry
them..but deep frying always gives me panic attacks and so I settled down with
paratha. I paired my methi parathas with “mattha”, which I saw in a Marathi channel.
It is made with curd, coriander leaves, green chillies, sugar and rock salt . Blend them well
till everything is smooth and frothy, and pour them in a tall glass or serve
them as a raita. They are a delish with the slightly salty and spicy parathas.
You can also make a thin potato and tomato curry to go
with this one, but “mattha” is my personal favourite. Besides I have to cook one
less dish in that case...and I start happy dancing!! Yay!!
Methi Paratha
Makes 7-10 large to medium parathas
Ingredients:
2 cups of all purpose flour / whole wheat flour
½ cup of all purpose flour for dusting and rolling
2 tbsp thick yogurt
1 tbsp oil
1 tbsp gram flour / besan
½ tsp turmeric powder
½ tsp red chilli powder
1 tsp carom seeds
½ inch ginger – minced
2-3 green chillies
½ cup kasuri methi
Salt
Oil to fry
Method:
In a cup soak the kasuri methi in warm water for 15
minutes. Then drain the water and squeeze the leaves to get rid of excess
water. Keep aside.
In a big bowl take 2 cups of all purpose flour, yogurt,
besan, turmeric powder, red chilli powder, carom seeds, minced ginger, salt and
oil.
Mix until everything is nicely incorporated. If required
add little water and start to knead until it forms a non-sticky smooth dough.
Then add the soaked kasuri methi, chopped green chillies
and a little more flour to mix in.
Knead again to mix them well.
Once done, keep the dough aside covered with a plastic
wrap / damp cloth for 30 minutes – 1 hour.
After 1 hour make 7-8 equal sized medium round shaped balls out of the
dough.
Dust them with some flour and roll them into a medium
sized paratha.
Shallow fry them on the tawa with some oil and serve hot
with some butter and raita.
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