|Methi paratha with curd and pickle|
Methi leaves (preferably fresh) - 1 Bunch
Atta flour - 4 tea cups
Ajwain seeds(Carom seeds) - 1 tbsp
Besan (gramflour) - 2 tbsp
Chilli powder - 1/2 or 1 tsp
Salt - according to taste
Butter - 1 tbsp (If using salted butter, don't add salt)
Water - 1 cup, to knead the dough
Oil - to smear on the parathas while cooking
Atta - 1 cup ( to dust the parathas while rolling out)
1) Clean and wash the methi leaves, taking care to remove all the stems. Dry them thoroughly and chop them finely. Set aside.
2) Take atta (wheat flour) in a large vessel. I usually take about 4 heaped handful of atta. Next, add the ajwain seeds, besan flour, chilli powder and salt to the atta. You can vary the quantity of ajwain, but the more you add, the bitter it can get. Remember that methi leaves are bitter as it is. Also, don't overdo the besan flour as it is only for taste. Too much besan will cause a complete change in taste and you may end up with Theplas instead :) Besan also gives a yellowish tinge to the parathas. Mix these ingredients nicely.
3) Add the butter and mix well. I add cold butter, but butter at room temperature is also fine. Butter is added to make the parathas nice and soft. And it remains soft for several hours, even a day or two.
|Ajwain(Carom seeds) and butter added to the atta|
4) Next add the chopped methi leaves and mix till the leaves get well coated with the flour.
5) Now add water and knead the dough into a large ball. Let it rest for 1/2 to 1 hour. I usually refrigerate the dough a couple of hours. Its easier to work with it afterwards that way. You can make the dough a day ahead and refrigerate it too. Make sure it does not freeze though.
|Kneaded dough with methi leaves|
7) Serve with curd and pickle. You can also have this with spicy or plain dal, depending on how much chilli powder you choose to add in your parathas.
Note: The recipe above will make 10 - 12 medium thickness parathas.