Preparation time = 20 minutes
Serves – 3 people
Ingredients for mixture of methi:
1/2 kg methi-chopped
4-5 cloves garlic-chopped
4 to 5 green chillies
4 tsp besan
1/2 teaspoon cumin seeds or, mustard
salt to taste
Ingredients for making the dough:
2 cups atta (wheat flour)
Oil or, Ghee
Ajwain,
1/2 teaspoon Salt
(Mix all ingredients together to make a soft dough.)
Methi parantha
Method:
- Heat the oil in a pan on a medium flame and add the cumin seeds/mustard,when it starts spluttering add chopped garlic and greenchillies.
- When it is slightly brown add chopped methi to it and stir for about 5 minutes.
- Add 4-5 tsp besan and salt to taste and keep stirring for about 5 minutes.
- Make small uniform balls out of the dough.
- Flatten it with your palm. Take a spoon full of the mixture and fill it into the flattened dough ball and then seal it from all sides.
- Roll it into small round chapattis on a rolling board.
- Preheat a tava and put the chapattis one at a time and apply ghee on both sides as you turn it.
- When there appears small brown patches on the parantha, remove it from the tava.
- Serve hot with any curry, vegetables, raita, dahi, sauce or, achar.
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