Monday, 19 January 2015

METHI THEPLA / FENUGREEK LEAVES PARATHA




METHI THEPLA / FENUGREEK LEAVES PARATHA

INGREDIENTS

Methi / fenugreek leaves  finely shredded
2 large cups
Whole wheat flour + besan / chickpea flour + rice flour + rawa / semolina
2 large cups + 2 tbsp + 1 tbsp + 1 tbsp
Ginger garlic paste
1 tsp
Haldi / turmeric pdr
½ tsp
Red chilli pdr     
½ tbsp
Amchoor pdr / dry mango pdr
½ tsp
Jeera pdr / cumin pdr
1 tsp
Dhania pdr / coriander seeds pdr
2 tsp
Garam masala pdr
½ tsp
Sugar
1 tsp
Salt
T.T.
Oil
2 tbsp + for basting

METHOD:

1.       In a large plate take the shredded methi leaves.


2.       To it add the ginger garlic paste and all the given masalas. Also add salt, sugar, 1 tbsp oil and mix all up.

3.       Leave it covered for 30 min. the leaves will start to give out its moisture.



4.       Add in the wheat flour and rub the methi and masalas along with the flour. Sometimes I also prefer adding 1/4 cup besan / chickpea flour and 1/4 cup rawa / semolina into it. In that case reduce the wheat flour accordingly.


5.       Add little water at a time and make a semi hard dough.

6.       Knead the oil into the dough to prevent from sticking. Leave it covered for 1 hour.


7.       Divide into equal sized balls, little larger than a lemon.


8.       Dust with flour and roll out the dough balls into thin circles.


9.       Cook on a griddle on both sides till nice golden brown. Keep on basting with oil or ghee as you cook.

10.   Serve hot with chutney, pickle, curd or ketchup.





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