Thursday, March 5, 2009

Methi Paratha

Methi is mine and my husband's all time favourite vegetable. In India, back home we get methi all through the year. But it arrives in US only during the winter season. Though we get frozen methi in the Indian stores but I never felt like using it. I always loved the fresh ones we get here in Farmers Market and you can see people almost grabbing it before it is out of stock. This time I made Methi Parathas. Our dinner was Methi Paratha with Corn Soup. A perfect combo on a cozy wintery night. I would share the recipe for corn soup later. Here is what you would need for the Methi Parathas -
Ingredients -
1) 1 cup Methi/Fenugreek leaves
2) 2 cups Wheat Flour
3) 1 tbspn Ajwain seeds
4) 1 tbspn red chilli powder
5) 1/2 tspn turmeric powder
6) 2 tbspn besan or chickpea flour
7) Salt as per taste
8) Water and little oil for kneading the dough
Method -
1) Wash and chop the methi finely. Cook it in the microwave for 60 seconds.
2) Mix all the ingredients in a mixing bowl and knead it to a soft dough. Keep the dough covered for 15-20 minutes. As you have cooked the methi in the microwave, it would leave water so watch the amount of water needed while kneading the dough.
3) Make small equal sized balls of the dough and roll each ball to a flat round paratha using some flour whenever necessary.
4) Place the paratha on a hot griddle and add few drops of oil on both the sides.
5) Repeat this with all the balls. Your Parathas are ready! Serve Hot.
I served them with pickle. You can also have them with curd, any gravy of your choice, any type of vegetable or you can simply roll it and relish them.

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