Till now, for making methi parathas, I used to make the dough with wheat flour, methi leaves along with some spices and rolled out the parathas. But today's methi parathas are a little different, I found this recipe here, when I was browsing for some Maharashtrian recipes. The first thing that attracted me to this dish was the nice green color of the parathas. The methi leaves are sauteed with some ginger, garlic and other spices and then added to the flour, the parathas get a nice flavor from this. It might take an extra 10 to 15 minutes to saute the leaves, but it's worth all out of it, the parathas turned out really good..
Need To Have
- Whole Wheat Flour/ Atta - 1 cup
- Besan Flour/Bengal Gram Flour - 2 tablespoons
- Chopped Methi Leaves/Fenugreek Leaves/Vendiya Keerai - 1 cup
- Green Chillies - 2
- Garlic - 4 cloves
- Ginger - 1" piece, chopped
- Turmeric Powder - 1/4 teaspoon
- Sugar - 1/2 teaspoon
- Salt to taste
Make a paste with the green chillies, garlic and ginger, clean and chop the methi leaves/fenugreek leaves/vendiya keerai.
Heat about 11/2 tablespoon of oil, add the chopped methi and saute it for about 3 minutes, then add the ground paste, turmeric powder, salt and sugar and mix. Add about 1/4 cup water, cover and cook for about 5 minutes.
Once the methi is cooked, switch off and let it cool. Then add the gram flour and wheat flour and make a soft dough ( if needed add some water to make the dough ). Leave the dough to rest for 15 to 20 minutes.
Make big lemon size balls and roll them out into thin discs. Cook them on a hot tava/pan, adding a little oil, till you get light brown spots on both sides. Remove and serve it with some pickle and raitha or curd.
I got 6 parathas for the above quantity.
While making the parathas, flip it only thrice, you put the rolled out disc on the hot pan, cook for a few seconds, flip, apply the oil, flip it, apply oil on the other side, by then the first side would have got brown spots, flip it and cook it till the other side also gets brown spots, so only 3 flips.