Tuesday, 27 November 2012

Methi Paratha

This is a delicious spiced chapathi from Gujarat where they serve it with meals, and also as a snack. You can substitute the fresh ones with the dried leaves as they are more easily available and make a lovely aromatic alternative.

Wholemeal flour – 500 gms
Fresh Fenugreek leaves – 1 bunch finely chopped
Chili Powder – 1 tsp
Turmeric powder – ¼ tsp
Sesame seeds – 1 tbsp
Oil – 5-6 tbsp
Garlic – 3-4 pods grated

Sift the flour into a large mixing bowl and add all the ingredients except oil.

Mix the ingredients thoroughly with your fingertips
Now rub in 2 tbsp of oil and make crumbles.
Gradually add enough water while continuing to mix.
Knead the dough until it is soft and pliable.
Cover the dough and let it rest for 30 minutes.

Divide the dough into 2 equal parts and cut 4 equal portions from each.
Form them into smooth balls and flatten each one. Now dust each piece lightly in flour and roll it out to 6-7 inch circle.

Pre-heat a non-stick pan over a medium heat and place a parata on it.

Cook for 30-35 seconds and turn it over.  Spread some oil over the surface of the cooked side and turn it over again.

Let it cook until the brown patches have appeared. Spread some oil on the second side , turn it over and cook until brown patches appear.

Repeat the same for all the paratas. You can keep them warm by wrapping it in foil lined with absorbant paper.

Serve the parata on its own or with any vegetable curry or just with plain yogurt.

Methi Parata

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