Friday, March 5, 2010

Methi Puri or paratha from Indore

Just the other day, I was browsing through my own MS Word cookbook. I had made this cookbook before I discovered blogging. I wrote down the recipes from my family, friends, acquaintances thinking this is going to be my final family cookbook. But still my recipe diary, notebooks, pages continued to grow. Hopefully, blogging will resolve this problem eventually. Anyway, so as I was browsing, I came across my friend's Indori methi puri recipe. Since I had fresh methi with me, I decided to make paratha instead.

Indore is a beautiful city in Madhya Pradesh.

Indori Methi Paratha - (15 count)
Methi Flatbread
1 1/2 cup wheat flour
1/4 cup chickpea flour
2 tbsp rice flour
2 tbsp corn flour
1/4 cup flaxmeal/ground flax seeds (optional)
salt to taste
1/2 tsp turmeric powder
1/2 tsp asafoetida
1/2 tsp cumin seed powder
1/2 tsp chili powder
2 cups roughly chopped fenugreek leaves
1/4 cup hot oil (optional)

oil for roasting or deep frying

1. Combine all the dry ingredients. Mix well. Add water as needed to knead a dough. If you are using 1/4 cup hot oil, you can use a spoonful at a time, and keep kneading till you use up all the oil.
2. Cover and keep aside for 10 minutes.
3. Make 15 equal sized balls. Roll into thin flatbread.
4. Roast in a hot tawa/pan/griddle till brown spots appear on both sides. Use oil as needed for roasting.
5. Cover in an aluminum foil or clean kitchen napkin till ready to use.

Note -
1. I didn't use 1/4 cup oil
2. This recipe was meant for making puris.
3. Flax seed powder was not a part of the original recipe.
4. Spinach may be substituted for Methi
5. The above proportion gave me 15 flat breads. The count will change depending on the thickness and diameter of the flatbread.


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