Thursday, February 24, 2011

Methi Parota


Whole wheat flour (atta) - 1 1/2 cups
Jeera - 1/2tsp
Salt to taste
Chopped Methi - 1 cup
Red chilli powder - 1 tsp
Besan - 2tbp
Oil - 2 tbsps
Ghee as required

1. Take whole-wheat flour in a bowl, add Chopped methi leaves, jeera, Besan, salt, chilli powder, and sufficient water and knead into a dough. Cover and set aside for fifteen minutes.
2. Divide the dough into eight equal portions. Roll into balls. Roll the balls in dry flour and Roll out into medium thick paranthas.
3. Heat a tawa and place a parantha on it. Cook on medium heat for two minutes. Turn and apply ghee on the cooked side. Turn again and apply some more ghee on the other side too. Cook till both sides turn a golden brown.
4. Serve hot with Ridge guard chutney.