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
| Ingredient | Quantity |
|---|---|
| Wheat flour | 13/4cups |
| Methi leaves/vendaya keerai | 1cup(tightly packed) |
| Gram flour/kadala maavu | 1/3cups |
| Green Chilly/pachamilagai | 2(chopped) |
| Chilly powder/milagaipodi | 1/2tsp |
| Garam masala powder | 1/4tsp |
| Turmeric powder/manjal podi | 1/4tsp |
| Amchur powder(optional) | 1/2tsp |
| Cumin seeds/jeeragam | 1/2tsp |
| Asafoetida/perungayam | a pinch |
| Salt | to taste |
| Oil | 1tbs |
| 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.
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