Methi Malai Paratha
Usually when we have methi leaves at home we either make alu methi kadhi or methi parathas.
Methi paratha is a very common breakfast in North India. Malai (milk cream) as been added to the original recipe to make the parathas softer. Since the dough contains raw methi leaves this paratha is more nutritious than the other parathas we usually eat. One tasty way to eat our greens!
Ingredients :
- 1 cup Wheat flour
- 1/2 cup methi leaves (without stems, finely chopped)
- 1 tablespoon gram flour
- Pinch of carom seeds
- Pinchof haldi powder
- Pinch of hing
- 1 tablespoon malai
Procedure :
- Mix the above mentioned ingredients along with water to form a smooth, soft dough.
- Roll out dough into parathas of desrired shape. Cook on tawa at medium heat. Apply oil on paratha from all sides.
- Serve hot with tomato chutney.
Variation
You can skip adding malai and instead make a dough for pooris. Yes, methi poori eaten with mango pickle is equally delicious. Only take care to make the dough stiff.
Please NOTE :
- Malai can be added to the dough of any paratha to make it softer.
- Avoid cooking parathas on slow flame as they can become papads.
they look delicious…i liked its shape..
I loved the shape and luks so perfect. how did u manage to do it?
Thanks Sowmya and Sushma!
Actually you need to flatten a ball of dough to a square shape, spread some oil on the surface and fold it twice so that it becomes a thick, little square.
Then you need to roll it out with a rolling pin. For alternate strokes, change the square’s position by 90 degrees.
Cheers,
Roma
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