Tuesday, April 28, 2009

Methi Paratha

This leafy-layered paratha is made with fenugreek leaves. If fresh fenugreek leaves are not available, dried kasuri methi can be used.


  • Mix the whole-wheat flour, Bengal Gram Flour, fenugreek leaves, cilantro leaves, chopped green chilies, Ajwain, ginger garlic paste and salt together.
  • Add 2 tbsp oil; knead with enough water to make smooth dough. Cover and keep aside for 30 minutes. Knead again and divide the dough into lemon-sized balls.
  • Follow Making Paratha - Method II
  • Roll each out to a 5” disc; smear some oil on the top surface, dust some flour over it. Fold disc into a finger shaped structure. Coil this finger into a spiral structure (blob).
  • Flour the rolling surface lightly and very gently roll out the spiral blob (pedha) into a flat circle about 7-8” in diameter.
  • Heat a griddle or ‘tawa’ and carefully put a paratha over it. Allow to cook for a minute then turn it over. Drizzle a bit of oil on the top and spread well over the surface of the paratha.
  • Smear a little oil on the surface of griddle or ‘tawa’ along the edges of the paratha. Flip and drizzle some more oil on this surface too. Continue to flip the paratha frequently, pressing with a spatula on any unbrowned areas until browned all over on both the sides. The paratha is done when both sides are crispy and golden brown.
  • Serve with Green Coriander Chutney, Salad and Butter Milk.

Do You Know:
(Trigonella foenum-graecum) is used both as an herb (fresh and dried leaves) and as a spice (the seed).
The famous name of Fenugreek is Kasuri Methi, which belongs to City Kasur – Pakistan. It is used as vegetable in various eatables. Fresh Kasuri Methi does not contain any smell but after drying, it becomes fragrant and possesses a strong characteristic smell.

No comments: