Saturday, January 25, 2014

Methi Paratha | Roti Paratha Recipes

Every family deserves a healthy wholesome meal. I made this Methi Paratha with Aloo Capsicum Sabzi for lunch one day. Topped with a glass of lassi, it is a complete meal in itself. These winter days when fresh greens are difficult to come by, the frozen greens come in handy. I never fail to buy the frozen methi leaves during my produce shopping. What about you? Which vegetables would you buy only fresh or only frozen?

Makes 12 parathas; Measurements in 160 ml cup
Wheat flour - 4 cups 
Water - 1-1/4 cups + more if needed
Cumin seeds - 1/4 tsp
Methi leaves - 1/2 cup - tightly packed - I used two cubes of frozen leaves
Amchur powder - 1/2 tsp
Chilli powder - a big pinch
Cumin powder - 1/2 tsp
Salt  - to taste
Oil - 1 tbsp + 1 tsp
Heat a tsp of oil in a kadai and splutter the cumin seeds. Add the methi leaves and saute until it wilts. Add the spice powders and salt and cook in medium heat until it shrinks. Allow it to cool. Mix whole wheat flour, salt and 1 tbsp of oil well. Add the cooled methi mixture and mix well. Make a well in the center and pour water and mix slowly and form a dough. Sprinkle more water if needed. Knead well for 5 minutes. The dough should be soft and pliable. Rest for 15 minutes. Make small-orange sized balls of dough. Dust the balls with wheat flour and roll into thin parathas with a rolling pin. Heat a dosa tawa and place the rolled paratha on it when hot. Flip when little bubbles appear on the top. Cook in medium-high heat by pressing and rotating with a kitchen towel, until it puffs up. Smear with couple of drops of ghee before serving. Serve hot with any curry of your choice. 


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