Wednesday, March 22, 2006

Methi Paratha

Added on Friday, March 24: This is featured in Anthony's Curry Mela this weekend!

I had got some fresh methi leaves from the International store and did not want to make what I usually make with them, the dal. I wanted to make something else. So I made the methi parathas. To my surprise they turned very good and moist. The following is the recipe.

Software
---------------
  • 1 cup fresh methi leaves, coarsely chopped
  • 2 cups chapathi flour
  • 1 tsp chili powder/mirapa podi/mirchi
  • 1 tsp ajwain seeds
  • 1 tsp salt, or to taste
  • 1 tsp garam masala
  • vegetable/peanut oil, to fry

Hardware
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  • one mixing bowl to mix the dough
  • one skillet to fry the parathas
Method
---------------
  • Gather all the ingredients in the software section above except the oil.
  • Add warm/lukewarm water gradually and make a dough out of it. Knead the dough thorougly for about 3-5 minutes. Cover and set aside for 30 min.
  • Divide the dough into lime sized balls, on a floured surface, roll out the dough into a paratha - about 6 - 8 inches in diameter.
  • Heat a skillet/tava on medium-high heat. Fry the paratha using about 1/2 tsp oil (just apply the oil to the two sides of the paratha) until it is golden brown on both sides.
Serving Suggestion: Serve warm with yoghurt and pickle.

12 Comments:

At March 22, 2006 8:03 PM, Blogger Santhi said...

Hello,
Methi parathas are awesome right.
I make them all the time.
BTWi saw in one of ur comments that you have not seen the roti grill. Wanted to tell u that if you want one, I can mail it you.
And I would be more than glad to do it.

 
At March 22, 2006 10:20 PM, Blogger Sury said...

That looks so inviting, what with the curd on the side. Can I have a bite please? :P

 
At March 23, 2006 3:04 AM, Blogger Menu Today said...

Hi CM
Your Methi Parathas looks delicious.

 
At March 23, 2006 6:35 AM, Blogger Luv2cook said...

Santhi:

Thank you so much. I owe you one!
I replied to your message via e-mail :).

Sury:

You sure can :). Just come on over :)

MT:

Thank you!

 
At March 23, 2006 9:32 AM, Blogger Kitchenmate said...

CM: This paratha tempts me to make some, with my favorite sour cream:)

 
At March 23, 2006 9:39 AM, Blogger KrishnaArjuna said...

Methi roti looks delicious.

 
At March 23, 2006 6:48 PM, Blogger Annita said...

Gotta try this one..gr8 recipe!!

 
At March 23, 2006 9:09 PM, Blogger ejm said...

I had to look up "ajwain" on Gernot Katzer's spice pages. I'm not sure I've ever seen or tasted it! He says it is a bit like thyme. Would you concur?

I have just recently discovered the wonders of aloo methi and adore methi! (Not wild about the seed but love the leaves.)

Now I think I must try making methi parathas as well! Any particular pickle that you would recommend? Lime? Mango?

-Elizabeth

 
At March 24, 2006 6:13 AM, Blogger Luv2cook said...

KM:

I bet it would go well with sourcream.

Arjuna and Annita:

Thank you!

Elizabeth:

I think it does taste like thyme. It imparts a specific aroma to the dish you are making. I usually use it for strictly savory dishes only. It's English name is Bishop's weed and its botonical name is Trachyspermum ammi. You should be able to find this in any Indian grocery store easily.


The seeds have to be used with caution as they can be really bitter and will ruin the entire dish if not used properly.

I personally like "amla/gooseberry pickle" that I got from India. But mango pickle will go well too. I am not a big fan of lime :-p. Make sure you have a side of plain yoghurt :). If you wish, you can top the hot parathas with some ghee/clarified butter for enhanced taste!

 
At March 24, 2006 7:54 AM, Blogger Kay said...

I love methi parathas too! :)

 
At April 04, 2006 8:59 AM, Blogger Sumi said...

These parathas looks moist and delicious.Whenvevr I make methi paratha they become very rough or dry..do you use oil while making the paratha...

 
At April 04, 2006 9:10 AM, Blogger Luv2cook said...

Sumi:

The parathas were suprisingly moist. I did add about 1/2 tsp of oil per paratha just brushed it on both sides with a pastry brush.

I think setting the dough aside for about 20-30 mins helps too.

 

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