Sunday, March 30, 2008

Methi ka Paratha - Ver. 1

My classmate, Ritu used to bring these amazing parathas. She had given me her mom's recipe sometime back. I meant to try it from ages, because generally I always land up making methi na thepla. & I call this ver. 1 - just because ver. 2 is already ready in the draft! :-)

Methi ka Paratha - Ver. 1
1 bunch of fresh methi/fenugreek leaves
salt to taste
1/2 tsp red chili powder
1/2 tsp turmeric powder (optional)
1 tsp grated ginger
1 small onion, chopped
1/4 tsp tymol seeds/owa/ajwain/ajmo
wheat flour - as needed to bind the dough
1 tsp oil

oil for shallow frying

1. Wash, dry and coarsely grind the fenugreek leaves in a blender. Make sure they are not completely mashed.
2. Squeeze if there is any excess water.

3. Mix all the ingredients to make a dough. Cover and keep aside for 15 minutes.

4. Make balls, roll out into thick rotis.
5. Shallow fry till brown spots appear on both sides.

Note -

1. The quantity in the term "bunch of fenugreek leaves" may differ from shop to shop, region to region. So please make some adjustments accordingly.


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