They are much fresher and nutritious than what is sold in the summer season.
Methi can be prepared into a stir fried style with other vegetables or plain with just a little tempering.
But I love making a paratha out of methi.
However, paratha recipes are also plenty:
Method A. You can cook a mixture of the vegetable and then stuff it into dough.
Method B. Kneading the grated raw vegetable into the flour itself.
Either way, the idea is to incorporate vegetables or even minced meat into the flour and serve a paratha.
Today's recipe is a methi paratha that doesn't involve many steps and ingredients. I learnt it from my mom who herself got to know it from her friend's' mom back in her college days.
I have kept the ratio of methi and flour 2:1, that is 2 part flour and 1 part chopped methi leaves. You can completely customise it and make it equal parts too.
The dough is kneaded with warm water as opposed to cold or room temperature because warm water will activate the gluten in the flour and make your parathas softer. Also, since methi is raw, the warm water and salt in the flour quickly welts the leaves and makes them less crunchy.
Now lets begin with the recipe!
Ingredients:
- 2 cups whole wheat flour
- 1 cup chopped methi leaves
- 3-4 finely chopped green chillies
- warm water for kneading
- salt to taste
- ghee/vegetable oil for cooking
Method:
In a large mixing bowl add flour, methi leaves, green chillies, salt and about 1-2 tablespoons of ghee/oil.
Mix well these ingredients.
Now gradually add warm water and knead the flour into a tight dough.
Give the dough a rest for 20-40 minutes in room temperature.
Cover it with a cling wrap to remain moist.
Cover it with a cling wrap to remain moist.
Just before cooking, knead dough once more.
Now roll out dough in your desired thickness.
And apply ghee or oil on either side while roasting on a tawa.
Serve warm with curd, pickle, or any vegetable.
Looks yummy. I feel like making methi parantha today after seeing this..
ReplyDeleteVery happy to inspire someone.
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