Category Archives: Roti & Parathas

Methi ka Paratha

Methi ka Paratha

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Ingredients:
Wheat Flour – 4 cups
Fenugreek leaves – 4 bunches
Sahijeera – ½ tsp
Green Chillies – 5
Coriander – 1 bunch
Mint Leaves – 1 bunch
Salt – to taste
Butter / Ghee

Ingredients

Dough

Preparation:
Sort & finely chop all the leaves.  Grind or finely chop the green chillies.  Now, mix all the ingredients well using water.  Make it a bit harder dough than the usual Chapati dough as the water content from the leaves gets into the dough & compensate.  Keep it aside for 15 to 20 minutes.  Knead the dough again and divide it into small portions.  Roll these like Chapatis and on heated tawa cook them on both sides using Ghee or Butter.  Serve it hot with a pickle and yogurt.

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Chintakaya Menti with Jowar Roti

Chintakaya menti with Jowar roti

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Ingredients:
IngredientsRaw tamarind pods – 150 gm
Bengal gram flour – 1 ½ cups
Rice flour – ½ cup
Cumin & fenugreek seeds powder – ½ tsp each
Green chilies – 8
Curry leaves – 20
Turmeric – a pinch
Oil – 2 tbsp
Salt – to taste

Preparation:
Boil tamarind pods in water and extract thick juice from its pulp.  Pan-fry the cumin & fenugreek seeds without using oil.  Let it cool down & grind into powder.  Also, pan-fry the two flours together without using oil and keep it aside.  Heat oil in a deep vessel like Handi and prepare tadka sautéing cumin, mustard, fenugreek seeds, curry leaves & slit green chilies.  Add the tamarind juice extracted, salt, turmeric and allow it to boil.  Meanwhile, mix the fried flours & the ground powder using water just to make it into a running consistency.  Ensure there are no lumps of flour formed.  Once the juice has boiled, add this batter to it stirring the juice simultaneously.  This is to avoid the formation of lumps.  Allow it to boil for two minutes & turn off the heat.  Serve it with jowar roti or rice.

Menti

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