Methi Paratha

Methi Paratha

You may find different recipes of methi parathas but this is a unique variety. I add potatoes in it which makes it very soft and melts easily in mouth. As there is potato and moisture of methi you usually don't require water for kneading the dough.But still if required  you can sprinkle some water and knead.Don't add to  much of water because there are potatoes in it...with might make the dough sticky and may become difficult to make parathas.

Ingredients:

• 3 cups cleaned and roughly chopped methi leaves/fenugreek leaves
• 4-5 boiled potatoes
• 2 tea spoon red chilly powder
• 2 tea spoon garam masala powder
• 1/2 tea spoon coriander/dhania powder
• 1/2 tea spoon cumin/jeera powder
• 2 tea spoon ginger garlic paste
• 4-5 cups wheat flour
• 2 tea spoon besan/chickpea flour
• 2 tea spoon rice flour
• salt to taste
• water if required
• oil for frying

Method:

Heat 2 tea spoon oil in a pan and add ginger garlic paste fry for sometime, then add 1 cup methi leaves, red chilly powder, garam masala powder, salt and dhania jeera powder. Now fry for another 2-3 minutes.Turn off the heat.

Peel and mash potatoes and add the above spice mixture and remaining methi leaves. Mix properly. Now add besan, rice flour and wheat flour as required. Mix all of it together to make a soft dough add water only if required.

Now make equal sized balls out of it and dust the surface to roll out the balls into round shaped chapatis.

Heat a tawa and  put the rolled out parathas on it and cook by sprinkling oil until both sides are golden brown.

Serve hot with curd,butter,pickle or sauce.