Palak Methi Paratha
2 Cups of Flour
Sufficient Amount of Ghee/Oil
1/2 Teaspoon Salt
water as per requirement
1 Cup Methi Leaves, finely chopped
Sufficient Amount of Ghee/Oil
1/2 Teaspoon Salt
water as per requirement
1 Cup Methi Leaves, finely chopped
1Cup Spinach/Palak, finely chopped
15 Cloves Garlic, finely chopped
1/4 tsp turmeric powder
1/2 tsp garam masala powder
2 tbsps Curd
15 Cloves Garlic, finely chopped
1/4 tsp turmeric powder
1/2 tsp garam masala powder
2 tbsps Curd
Servings / Time
8 Medium Sized Parathas / 60 minutes
Preparation
1. Take 2 cups of flour in a bowl.
2. Separately in a vessel, add oil, heat the oil on a low flame, add finely chopped garlic, finely cut methi and spinach leaves, turmeric powder, garam masala and salt. Cook until mushy on a low flame with a closed lid and allow to cool.
3. Add the above mixture to the flour along with curd. Water is not needed as the mixture of spinach and methi already has enough water released when cooked. Knead the flour so as to form a soft dough.
4. Roll the dough into a cylinder, Cut equal eight pieces from the dough.
5. Now take a rolling pin, add some flour and take each piece at a time.
6. Roll each piece evenly from all sides to form a small round circular shape around 2 cms radius. Now gently flatten the dough. Roll this stuffed dough gently more towards the edges.
7. Now heat a tava, once hot, roast the rolled dough. When one side is roasted, cover the roasted side with sufficient amount of ghee oil. Serve hot with curd or raita or pickle.
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