This is the first recipe I am posting here. Hope you all enjoy reading this!!
Will post more in the days to come.
- Methi leaves: 1 bundle
- Onion: 2 big size (nicely diced and chopped)
- Green chillies: 2 small
- Turmeric powder, Jeera powder and Coriander powder: 0.5 tea spoon each
- Curry leaves: 5-6
- Finely chopped coriander leaves: one small bunch
- Wheat flour: 1.5 cups
- Warm water: for kneading
- Salt to taste
- Wash the Methi leaves thoroughly (I prefer to wash it with salt water since it removes the pesticides in them)
- In a wide bottom pan, add 1 table spoon oil.
- When the oil heats, add jeera. Let is splutter.
- Now add finely chopped onions and fry till it turns golden brown.
- Now add the finely chopped Methi leaves.
- Stir well and cook for about 5 mins.
- When it is half cooked, add the salt, turmeric powder, coriander powder, jeera powder and green chillies.
- Cook for another 7 minutes.
- Once it is cooked, allow it to cool.
- In a mixing bowl, add wheat flour and salt. Now add the cooked Methi onion mixture to it.
- Heat water for about 30 seconds in an oven. Use this warm water for kneading.
- Knead into a soft dough and set aside for 30 minutes. You can also cover it with a white muslin cloth.
- Make small balls with this dough.
- Now roll the Methi onion paratha dough into flat chapatti sized rounds.
- On the hot tawa, place the rolled parathas.
- Once the paratha is half cooked on one side, flip it to the other side. Apply one tea spoon of oil and cook again.
- Repeat this until your paratha is done on both the sides.
- You can serve it with tomato curry, mango pickle, plain yogurt or just ketchup.
- Instead of oil, you can use butter for baking the parathas. The kids love it too J
- Cooking it on one side and then applying oil and repeating the process gives a nice stiffness to your parathas.
- Do not use too much wheat flour for dusting. Though it makes your parathas easy to roll, but your parathas will lose the look and the taste – since they become dry.