Parathas are served as a main course in Lunch and Dinner. Parathas are made in different variations – Aloo Ka Paratha, Methi Ka Paratha etc. Methi Paratha is made with Fenugreek Leaves and is a very tasty Paratha. It goes well with Bhoondi Raita and pickle.
Finely chopped Fenugreek Leaves – 1 cup
Wheat Flour – ½ cup
Besan (Chick Pea Flour) – 2 tbsp
Soft Cooked Chana Dal (Bengal Gram) – ¼ cup
Red Chilli Powder – 1 pinch
Cumin Seed – ¼ tsp
Ajwain (Omam/ Carom Seed) – 1/8 tsp
Salt to taste
Oil – 2 tsp
Oil (or Ghee) to roast the Parotha
Take all the ingredients except Oil in a large mixing bowl. Combine them well and make smooth dough. Add Water only if required to make this smooth dough.
Apply 2 tsp of Oil in the palms and knead the dough for few minutes and make a smooth ball. Allow it to rest for 30 minutes.
Divide the dough into equal portion to make medium sized lemon balls.
Take a portion and make a smooth ball with light pressure. Dust it with wheat flour and roll it into a disc with a rolling pin.
Place this Paratha in a hot Tawa which has been drizzled with some Ghee. Once you see some bubbles on the surface of the Paratha, flip it.
Drizzle some oil or Ghee on the top of the Paratha.
Press the Paratha lightly with a spatula. Flip a couple of times and cook so that the Parathas get cooked evenly from all sides.
Serve hot with Bhoondi raita and pickle