Methi Parathas

Name: Methi Parathas
Total time: 600 s
Yield: 2 person
Cuisine: Indian
Ingredients: 1 and half cup wheat flour; 1/4 th tsp turmeric powder; Salt to taste; Half cup chopped methi leaves; Some red chilli powder or chilli flakes; Half tsp crushed ajwain seeds; Half tsp dry ginger powder; 2 medium sized boiled potatoes; If required water for kneading the dough; Oil; Ghee/Butter for frying the parathas

Sudeshna Rajib Das @cook_85882015

New Delhi

#ND

Sudeshna Rajib Das @cook_85882015

Saved

Ingredients

10 minutes

2 person

1 and half cup wheat flour
1/4 th tsp turmeric powder
Salt to taste
Half cup chopped methi leaves
Some red chilli powder or chilli flakes
Half tsp crushed ajwain seeds
Half tsp dry ginger powder
2medium sized boiled potatoes
If required water for kneading the dough
Oil
Ghee/Butter for frying the parathas

Saved

Steps

10 minutes

1

First we will boil 2 small potatoes. Peal them and cut them into halves. Now grate them.
2

Now in a big bowl, add the flour and dry masalas like turmeric powder, dry ginger powder, red chilli flakes, ajwain and salt. Give everything a good mix.
3

Now in this dry mixture add the grated potatoes to it and mix it. Use half potato for kneeding each paratha that means for 4 parathas you need 2 small whole potatoes. So I'm using 2 potatoes to knead the dough. (for making 4 parathas) Just coarsely mix the grated potatoes with the flour.
4

Then add chopped methi leaves in it and knead the dough well. The potato size should be medium then only you won't need any extra water to knead the dough and the parathas will become soft like cotton for a long time. Brush some oil over the dough and cover it and rest it for about 15 mins.
5

Donot cover the dough with wet cloth or else the dough will become more moist as potatoes are added to it. Now make balls out of it and roll them into regular parathas.
6

Fry the parathas with ghee or butter. Before keeping them in casserole dont forget to sprinkle some water over the parathas to make it little more moist and soft. I have served them with some "Niramish Aaloor Dum" i.e. Bengali Dum Aaloo..