Wednesday, October 7, 2009
Methi Paratha/ Fenugreek leaves indian bread
I remember those good old childhood days in jamshedpur, where during winter we got fresh methi leaves. Dad used to demand for methi rotis......and why not when they r so tasty. Methi leaves being a little bitter when made into rotis taste out of the world. The best side dish for methi paratha wld be a simple alu and tamatar gravy sabzi..........or just plain achaar (pickle).
1 cup wheat flour
1 bunch fresh methi leaves
1 tsp red chilly powder
1/4 tsp aesofotida
1 green chilly - chopped finely
2 cloves garlic - chopped finely - (optional)
1/2 cup curd
1 tbsp oil
Separate the methi leaves from the bunch, wash and chop them. Mix wheat flour, methi leaves, green chilly, garlic, chilly poweder, aesofotida along with the curd. If you need some water to knead it...you can use little. add 1 tbsp oil and knead well enough and keep aside. Make into equal round balls and roll them as you wld make any roti. Make them in a tava and apply little oil on both sides of the paratha and cook them properly. Once done enjoy them hot with ur choice of side dish.