Saturday, March 10, 2007

METHI PARATHA'S.........

METHI PARATHA


Methi bhaji i.e. the leafy vegetable is a favorite with my family. It’s a nutritious vegetable like all other leafy vegetables I cook methi leaves in a form of dry and vegetable too, but today I will be posting about my favorite METHI PARATHAS.

fenugreek leaves = holba = methi leaves Pronunciation: FEHN-yoo-greek Notes: This mildly bitter herb is believed to have medicinal properties. Dried leaves, either whole or ground, are called kasuri methi, and they're a good substitute for fresh. Look for fresh or dried leaves in Indian markets. Substitutes: celery leaves


ABOUT THE MEDICINAL PROPERTIES AND OTHER INFORMATION YOU CAN READ HERE

METHI PARATHA'S

1 big bunch of methi leaves cleaned washed and finely chopped.
3 cups of wheat flour
1 tsp sugar
2 tsp chili powder
1 tsp haldi powder
1 tsp garam masala powder
1 tsp each of ginger and garlic paste
2 tbsp sour curds
You can put 1 tsp lemon juice or amchur powder
1 tbsp oil or butter warm
Salt to taste

METHOD

A very simple way of making quick parathas
Just mix all the above ingredients together and make into a dough ball
Rest for about 1 hour
Roll out into parathas
Fry with a little oil on a tava or griddle.
Serve with a dollop of home made ghee or pickle.


7 comments:

Asha said...

Looks mouthwatering!! I don't get fresh Methi at all but frozen.They don't taste that good.Enjoy.

Jillu said...

Hey i think i can try this today itself reading feeling itself gives a good

Nasreen Khaja said...

I love to cook everyday with a new recipe.In this wide ocean of recipes your methi paratha recipe turned out to be pearl in the shell.I can't wait to try your mouth watering paratha.Thanks a gazzillion times its a sure success.

Anonymous said...

Hey i too will try this out!! Luks Delicious!!

Aparna Vijay said...

hi
nice blog..mouthwatering recipies..

love
aparna vijay

Syrals said...

I made methi parathas with this recipe and it came out delicious. Really very tasty! Thank you :)

Anonymous said...

Do u make the dough with boiling water as in normal rotis?