Easy breezy Methi Roti



Fresh Fenugreek Leaves
Picture courtesy:www.planetearthdiversified.com



Kasoori Methi or dried fenugreek leaves

Methi parathas are a very healthy and also easy to prepare. Methi or fenugreek leaves is used as a herb and also the seed is used as spice. They are bitter in taste but very tasty, the dried leaves or what they are called Kasoori methi is so fragrant and if added to any dish it makes the entire dish so delectable and aromatic! Parathas are nothing but flat breads just like chapattis or roti but often stuffed with vegetables or simply kneaded while mixing the dough. They are served with yogurt, pickles, or simply just with a splash of butter! The taste is so delightful!
I got this recipe from my Sister-in-law who lives in Denver, she is a great cook! She had given me this recipe long time back and said I must try this; I had misplaced the piece of paper on which I had noted the recipe & recently found it. Immediately I tried the recipe but not with fresh fenugreek leaves but with dried kasoori methi and also added about ½ cup of freshly chopped coriander leaves to contribute the freshness. It turned out great and we loved it.

Ingredients:

1 ½ cups whole wheat flour plus extra for dusting purpose.
¼ cups Kasoori methi/ Dry fenu greek leaves
(You can use fresh methi leaves here, I didn’t have methi/fenugreek leaves so tried using Kasoori methi instead and they tasted equally good)
½ cups finely chopped coriander leaves.
½ tsp Ajwain or Carom seeds
½ tsp Red chilli powder
½ tsp Dhania jeera powder
½ cups of fresh yogurt/dahi
Salt to taste
¼ tsp Sugar
Oil 4 tsp while kneading the dough
Water to knead the dough
Ghee/oil for frying



P.S: You can use fresh methi leaves instead of dried ones and also use green chillies finely chopped and skip on red chilli powder.

Method:

1. In a bowl add salt, ajwain, sugar, kasoori methi, coriander leaves, oil (add ½ while kneading and reserve the remaining half for the end) and little water and mix well.

2.Add the wheat flour little by little and make smooth pliable dough. Pour in the other 2 tsp oil to the dough and again rub well to cover the dough and set aside. Cover the dough and set it aside for about an hour so. The dough should be very much like chapatti dough.

3.Make lemon sized balls and roll it out using a rolling pin just like chapattis. Roll it out slightly thicker than chapattis.

4.Heat a tava or griddle. Drizzle few drops of oil and place the paratha, when it starts puffing drizzle another few drops of oil and flip it and fry the other side. The tava should be medium to medium hot for frying chapathis or parathas, else they won’t turn soft. Be careful not to burn them. When fried on both the sides arrange on a plate or a tortilla box.

5.Serve hot along with curd/yogurt and pickle!

No comments: