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Weekend Special: METHI PARATA's


ILLUMINATI

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For DB bachelor folks who are bored of eating plain chapathi's .. Here is some thing healthy & tasty to try .. Try chese vallu chesukondi.. baguntaii..

 

METHI PARATA's yum.gif

Ingredients

  • Atta/Whole wheat flour - 1 cup
  • Besan/Channa dal flour – 1/4 cup
  • Methi leaves(మెంతి ఆకు)- 1 cup,loosely packed
  • Sugar- 1/2 tsp [To remove the sour taste of methi leaves]
  • Sambhar powder – 1/2 tsp [or a mix of red chilly powder- 1/4 tsp & coriander powder- 1/4 tsp]
  • Garam masala – 1/2 tsp
  • Pasupu/turmeric - 1/4 tsp
  • Jeera – 1/2 tsp
  • Salt to taste
  • Oil - 2-3 tbsp
  • Buttermilk* - as required to make the dough

* For buttermilk use around half a cup of yogurt diluted with a couple of tbsps water ;)

 

Preparation :

 

1.Remove the methi leaves from its stem,clean it and chop it coarsely.Fry the wet leaves in a kadai with little oil & sugar,just till it reduces in volume.

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2. Add the sautéed leaves,wheat flour,besan flour,salt,turmeric,garam masala powder,sambhar powder,jeera and oil and mix well. Add required butter milk to make a soft dough,just like we make for roti/chappathis.

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3. Make equal sized balls and roll to thin rotis.Heat a tava,sprinkle little oil and just toast the rotis like we usually do for chapathis.

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4.Serve with any simple raitha or simply with curd and pickle.

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Note:

  • Adding oil and buttermilk adds extra softness to the rotis.
  • Sautéing the methi leaves enhances the flavor and cut down the bitterness of the leaves.
  • Stays soft for longer time and also doesn't gets spoiled soon,so ideal for travelling.
  • Rolling as thin as possible makes it very perfect!

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