Enjoy Indian Food: March 2008

Description

Methi Ka Paratha - Ver.2

Methi ka Paratha - Ver. 2

Ingredients

1 bunch fresh methi/fenugreek leaves, washed, roughly chopped

1 small tomato, finely chopped

1 small onion, finely chopped

1 tbsp oil

1/2 tsp cumin seeds

1 tsp coriander-cumin seed powder

1/2 tsp chili powder

1/4 tsp turmeric powder

salt to taste

wheat flour, as needed

oil for shallow frying

Method

1. Heat oil. Add cumin seeds.

2. As the cumin seeds start to splutter, add onions. Saute for 3 minutes.

3. Add tomatoes, chili powder, coriander-seed powder, turmeric powder.

4. Add methi/fenugreek leaves and salt to taste.

5. Saute for 2-3 minutes.

6. Let it cool completely.

7. Put the methi mixture in a plate. Add wheat flour slowly and start kneading. Keep kneading till a homogeneous, elastic dough is formed.

9. Divide into equal balls. Roll out into thick parathas.

10. Shallow fry on both sides till brown spots appear. Use few drops of oil while frying.

11. Serve hot with yogurt or raita and pickle.

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

2. Do not let methi overcook when sauteing. There should still be some crunch. So take off the heat immediately after a quick saute.

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

Ingredients

1 bunch of fresh methi/fenugreek leaves

salt to taste

1/2 tsp red chili powder

1/2 tsp turmeric ...

Original URL

http://enjoyindianfood.blogspot.com/2008_03_01_archive.html

http://enjoyindianfood.blogspot.com/2008_03_01_archive.html