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Methi Paratha


Under the theme Travel Food I am sharing methi paratha for the main course.Back in India my mom packs,lemon rice,idly with idly podi and chappathi or poori with tomato thokku.
As hubby dear prefers some kind of finger food and mess free food for the road trip,Imake some kind of parathas.This methi paratha is one such thing I make it for travel as it stays fresh and soft,tastes good with pickle or some spread.Letsmove on to the recipe..................................



Basic Information

Preparation Time 15 minutes
Resting Time 20 minutes
Cooking Time 15 minutes
Makes 6-7


Ingredients

IngredientQuantity
Wheat flour13/4cups
Methi leaves/vendaya keerai1cup(tightly packed)
Gram flour/kadala maavu1/3cups
Green Chilly/pachamilagai2(chopped)
Chilly powder/milagaipodi1/2tsp
Garam masala powder1/4tsp
Turmeric powder/manjal podi1/4tsp
Amchur powder(optional)1/2tsp
Cumin seeds/jeeragam1/2tsp
Asafoetida/perungayama pinch
Saltto taste
Oil1tbs
Oil (for brushing)2tbs


Method

  • Clean and wash the methi leaves and chop it roughly,keep it aside.
  • In a bowl add everything except the oil given for brushing,mix it well.
  • Now slowly sprinkle water and knead it to a soft dough,let it rest for 15-20 minutes.
  • Divide the dough into 6-7 equal portions and roll it on a floured surface to 6 inch disc.
  • Heat the griddle,once the griddle become hot,transfer the rolled parathas and cook it both sides.Brush some oil  and remove it from the griddle.
  • Soft delicious paratha is ready.
  • Pack it in a aluminium foil after cooling.

Enjoy.........................................................


  • Instead of oil,ghee can be used for extra rich taste.
  • Clean the methi leaves foe 2 times atleast to remove the soil particles.
  • Along with methi leaves,finely chopped coriander leaves can be added.

Check out my fellow bloggers participating in Blogging Marathon #36.


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