Methi Paratha – My Mom’s Recipe

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I am enjoying the beautiful days of my life as I am back to my motherland and spending time with my lovely family. We are on vacation for a month and there is long list of to-do-things. Well, still I managed to post the recipe that is quite an achievement I guess. As you all know my mom is an excellent cook. She makes the simple food feel amazing with her excellent cooking skills and lots of love.

Today, I and my mother made methi parathas. They were extremely delicious. I made methi parathas several times but mine were never been so tasty and soft. So I am sharing my mom’s recipe. I am sure you will also like it.

This recipe can make 25 parathas approximately

For making methi paratha you will need

  •  Fresh fenugreek leaves / methi – 2 bundles
  • Ginger – 1 inch piece
  • Cloves of garlic – 9-12
  • Green chillies – 8-10 (depends on hotness of chillies, our chillies were too mild so added little bit more)
  • Turmeric powder – ½ tsp
  • Sugar – 1 and ½ tsp
  • Besan/ gram flour – 1/2 cup
  • Wheat flour – 4 cup (may vary as per the consistency of cooked methi mixture)
  • Salt as per taste

How to make methi paratha?

Clean the methi bunch and wash nicely. Then cut and keep it aside.

Heat enough oil (I meant around 4 tbsp, I know it’s quite a lot oil but If you want to make super soft and yummy paratha, give a break to your diet :P).

When the oil is warm, add chopped methi leaves and mix well. Cook for 3-4 minutes until it cooks well.

Meanwhile, grind green chillies, ginger and garlic together in mortar and pestle.

 

Add ground paste, turmeric powder, sugar, 1/4 cup of water and salt to taste. Mix well and cover the pan. Cook for 4-5 minutes. Keep stirring in between.

Switch off the heat and let the mixture cool down completely.

Once the mixture cool down, add besan and mix well.

Now start kneading the dough by adding little wheat flour at a time. Knead the dough well and wrap with wet kitchen towel.  Let it rest for 15-20 minutes.

 

Make the small balls out of dough and roll them like a thin roti.

Roast paratha nicely from both the sides without oil.

Apply some ghee (homemade clarified butter) on top and serve hot.

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