Methi Paratha – Marathi Recipe

Instructions

• In a bowl take wheat flour.
• Add besan, red chili powder, coriander powder, ajwain, cumin seeds, turmeric powder, sesame seeds, garlic-green chili paste, salt and mix everything well together.
• Pluck methi leaves and wash them really well.
• Dry the methi leaves a little and chop them finely.
• Add chopped methi leaves and mix well.
• Add very little water so that methi leaves will release the moisture.
• Mix methi leaves well with flour.
• Add a little water at a time and knead a little thick dough.
• When the dough is almost ready add about half tsp oil and knead it well again.
• Spread very little oil on the dough so that it won’t get dry.
• Cover and rest the dough for about 15-20 minutes.
• Heat up a pan on medium heat.
• Take the dough and knead it once more.
• Make small balls of dough.
• Take one ball and dip it in the dry flour once.
• Roll the paratha well. It should be a little thick and not thin.
• Transfer the paratha on a hot skillet.
• When small pops or bubbles begin to appear on the upper side of the paratha flip it over.
• After roasting the other side for about a minute, spread ghee or oil on the paratha.
• Flip the paratha and spread ghee on another side as well.
• When the paratha is roasted well from both sides take it off into a dish.
• Methi paratha is already.
• This can be a good option for kids’ tiffin or breakfast or office tiffin too.
• As methi paratha remains good for 2-3 days these can be a good traveling option too.