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
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- 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
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- 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.
11 comments:
That looks so inviting, what with the curd on the side. Can I have a bite please? :P
Hi CM
Your Methi Parathas looks delicious.
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!
CM: This paratha tempts me to make some, with my favorite sour cream:)
Methi roti looks delicious.
Gotta try this one..gr8 recipe!!
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
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!
I love methi parathas too! :)
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...
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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