Ingredients
- For parantha: shopping list
- 2 cups whole wheat flour/atta shopping list
- 1/4 cup besan/chickpea flour shopping list
- 2 tsps oil shopping list
- 1/4 tsp salt shopping list
- 1 cup packed fresh methi leaves, add water, pinch of salt and sugar and leave aside for 15 mts, squeeze out water shopping list
- water to knead the dough shopping list
- 1 tsp ginger-green chilli-lemon juice paste shopping list
- large pinch red chilli pwd shopping list
- 1/4 tsp saunf pwd shopping list
- 1/2 tsp coriander pwd shopping list
- salt to taste shopping list
How to make it
- 1 Add all the ingredients mentioned above (except water) in a large bowl and combine well. Slowly add water to form a soft yet slightly firm dough. Let it rest for 15 mts.
- 2 Pinch a large lemon sized ball of dough, dust the surface to roll out the roti. Roll out the stuffed dough to form a 7″-8″ diameter circle.
- 3 Heat a iron tawa and once its hot, place the rolled out paratha and let it cook for a little less than 20 secs. Flip the parantha and let it cook for a little less than 20 secs. Once light browned spots appear, drizzle some oil or ghee and roast to a golden shade on both sides. Use a spatula to press the puffed areas as the paratha gets roasted.
- 4 Serve hot with any curry of your choice or yogurt or raita.
- Note:
- I lightly sauteed half of the methi leaves in a tsp of oil and added to the rest of the ingredients before preparing dough. You can add ajwain or cumin seeds also. About 1/4 tsp will do.
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