Saturday, January 7, 2012

Methi Paratha

For the dough:
1. Finely chopped fresh methi leaves (Fenugreek)
2. Aata (whole wheat flour)
3. Besan (chick pea flour) approximate proportion: for 2 cups aata, add a fourth of besan
4. Haldi (turmeric)
5. Chilli powder and/or finely chopped green chillies
6. Jeera powder (cumin powder)
7. Dhania powder (coriander powder) approximate proportion: 1 part cumin pwd :: 2 parts coriander pwd
8. Whole jeera
9. 1-2 tablespoons of yogurt
10. Salt to taste

Mix all the above ingredients together and knead into a firm dough using warm water. Keep aside for 15-20 mins.

Optional: You can add grated ginger & garlic.

Roll out the parathas and bake them on a tava (griddle) by applying ghee on both sides.
If you are calorie conscious, skip the ghee and the parathas still taste just as good :-)

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