Ingredients:
- Fine atta (Fine flour) sifted 2 & ½ Cups
- Sooji (Semolina) ½ Cup
- Lal mirch (Red chilli) crushed ½ tbs
- Namak (Salt) ½ tbs or to taste
- Zeera (Cumin seeds) roasted & crushed 1 tsp
- Lal mirch powder (Red chilli powder) ½ tbs or to taste
- Haldi powder (Turmeric powder) ½ tsp
- Sabut dhania (Coriander seeds) crushed 1 tbs
- Ghee (Clarified butter) 1 & ½ tbs
- Lehsan paste (Garlic paste) ½ tbs
- Methi ke patte (Fresh fenugreek leaves) finely chopped 2 & ½ Cups
- Hara dhania (Fresh coriander) chopped ½ Cup
- Warm water ¾ Cup or as required
- Ghee (Clarified butter) 1 tsp
- Ghee (Clarified butter) ½ Cup or as required
- Lehsan (Garlic) chopped 5-6 tbs
- Ghee (Clarified butter) 1 tsp
Directions:
In a bowl,add fine flour,semolina,red chilli crushed,salt,cumin seeds,red chilli powder,turmeric powder, coriander seeds & mix well.
Add clarified butter,garlic paste & mix well until it crumbles.
Add fresh fenugreek leaves,fresh coriander & mix well for 2-3 minutes.
Gradually add warm water & knead until dough is formed.
Grease dough with clarified butter,cover & let it rest for 20-25 minutes.
In a saucepan,add clarified butter & let it melt.
Add garlic & fry on low flame until slightly golden. Garlic infused ghee is ready, set aside.
Knead dough again until smooth (1-2 minutes).
Sprinkle dry flour and divide the dough,take a small dough (100g),make a ball,sprinkle dry flour & roll out with the help of rolling pin.
Add & spread clarified butter,sprinkle dry flour,fold like a pleats,twist & roll to make a dough ball.
Sprinkle dry flour & roll out with the help of rolling pin.
Heat griddle,place rolled dough and cook paratha from both sides.
Now add garlic infused ghee & fry paratha from both sides until golden (makes 9-10).
Serve methi paratha with raita or chutney!
Ajza:
- Fine atta (Fine flour) sifted 2 & ½ Cups
- Sooji (Semolina) ½ Cup
- Lal mirch (Red chilli) crushed ½ tbs
- Namak (Salt) ½ tbs or to taste
- Zeera (Cumin seeds) roasted & crushed 1 tsp
- Lal mirch powder (Red chilli powder) ½ tbs or to taste
- Haldi powder (Turmeric powder) ½ tsp
- Sabut dhania (Coriander seeds) crushed 1 tbs
- Ghee (Clarified butter) 1 & ½ tbs
- Lehsan paste (Garlic paste) ½ tbs
- Methi ke patte (Fresh fenugreek leaves) finely chopped 2 & ½ Cups
- Hara dhania (Fresh coriander) chopped ½ Cup
- Warm water ¾ Cup or as required
- Ghee (Clarified butter) 1 tsp
- Ghee (Clarified butter) ½ Cup or as required
- Lehsan (Garlic) chopped 5-6 tbs
- Ghee (Clarified butter) 1 tsp
Directions:
Bowl mein fine atta,sooji,lal mirch crushed,namak,zeera,lal mirch powder,haldi powder aur sabur dhania dal ker ache tarhan mix ker lein.
Ghee aur lehsan paste dal dein aur crumble hunay tak ache tarhan mix ker lein.
Methi aur hara dhania dal ker 2-3 minutes kliya ache tarhan mix ker lein.
Thora thora ker ka neem garam pani shamil karein aur ghond ker dough tayyar ker lein.
Dough ko ghee sa grease karein aur dhak ker 20-25 minutes k liye rest dein.
Saucepan mein ghee dal ker melt ker lein.
Lehsan dal dein aur low anch per light golden ho janay tak fry ker lein. Ghee infused ghee tayar hai, side per rakh dein.
Dough ko smooth hunay tak dubara ghond lein (1-2 minutes).
Atta chirak dein aur dough ko divide ker lein,chota dough (100g) lein aur ball bana lein,atta chirak dein aur rolling pin ki madad sa bail lein.
Ghee dal ker pheela lein,atta chorak dein aur pleats ki tarhan fold ker lein phir twist ker ka roll karein aur dough ball bana lein.
Atta chirak dein aur rolling pin ki madad sa bail lein.
Tawa garam karein,rolled dough rakh dein aur paratha ko dono sides sa paka lein.
Ab garlic infused ghee daal dein aur paratha ko dono sides se golden ho janay tak fry ker lein (makes 9-10).
Methi paratha ko raita & chutney ka saath serve karein!
