Thursday, November 17, 2011

Methi Paratha / Fenugreek Leaves bread

Methi Paratha


Wheat Flour - 2 cups
Kasoori methi - 2 handful
Onion - 1 Finely Chopped
Coriander Leaves (Optional)
Chilli Powder - 1/4 tspn
Garam Masala Powder - 1/4 tspn
Coriander Powder - 1/4 tspn
Jeera Powder - a pinch
Turmeric powder - a pinch
Salt to taste
Oil - 2 tspn
Warm Water - 1 cup
Butter to garnish.

Mixing the dough
1) In a vessel add wheat flour and add Kasoori methi, and all the dry powder and mix well.
2) Mix the flour adding warm water little by little and make a nice dough and set it aside for at least 15 min.

Making Parathas
3) Make orange sized balls out of the dough and roll them into thin rounds.
4) Heat a flat pan, once hot put this flattened paratha on the pan and roast them on both the side. Adding oil on each side is optional.
5) Once done, add some butter to garnish
6) Serve hot with Pickle, Yogurt, or any subzi.


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