Thursday, October 21, 2010
Ingredients: (makes 4 medium size parathas)
1. 1 cup wheat flour
2. 1/4th cup dry/fresh/fresh frozen methi (washed and patted dry)
3. 1 tablespoon oil (canola/peanut/olive oil)
4. ½ cup yogurt
5. ¼ teaspoon asafetida
6. 1 teaspoon chili powder
7. ½ teaspoon turmeric powder
8. 1 teaspoon coriander powder
9. Salt to taste
10. Water to make the dough
11. Oil for cooking the parathas
• Put the flour, methi leaves, oil, asafetida, chili powder, turmeric, coriander and salt into a large mixing bowl (order does not matter).
• Add yogurt, a little at a time to this mixture, and knead to form a medium-soft, smooth dough. If you run out of yogurt or don’t have enough, you could use water also. Keep aside for 30 minutes (optional).
• Divide the dough into golf ball-sized portions and roll between your hands till they are smooth and without cracks.
• Very lightly flour a rolling board or clean counter surface and roll each ball into a circle of 7-8" diameter (5-6mm thick). For convenience roll out as many parathas as you like, stacking them, ready to cook with a layer of cling film between each paratha.
• Heat a griddle and fry the parathas one at a time like this: Put a paratha on the griddle. Do the first flip when you see tiny bubbles rise on the surface of the paratha. As soon as the first flip is done, drizzle a bit of the remaining oil on the top and spread well over the surface of the paratha. Flip again in 30 seconds and drizzle oil on this surface too. The paratha is done when both sides are crispy and golden brown.
• Serve with your favorite pickle/chutney.