Parathas are essentially Punjabi, and the addition of various vegetables or leaves enhances its taste. Accompanied by a raita or plain yoghurt it is relished with a pickle and raw onions too. Posting a Methi Paratha here along with a Boondi raita. ❤️
Ingredients:
- 1 bunch methi leaves
- 1/2 kg wheat flour ( 2 Pav)
- 7 tbsps besan
- 4 tsps oil
- 8 green chillies
- 5 cloves garlic
- 2 inch piece ginger
- 2 tsp til
- 1 level tsp ajwain
- 1 tsp chilly powder
- 3 tsps dhania powder
- 1 tsp jeera powder
- 5 tsps sugar
- Coriander leaves
- Salt.
Method :
Grind the ginger, green chillies and garlic to a smooth paste. Take it in a bowl n add finely chopped methi leaves, chopped coriander leaves, and all the remaining masalas , sugar, salt, til n ajwain n the oil. Add d besan n wheat flour. Bind a dough as soft as for chapati. Roll out n roast wd refined oil on a medium flame till done.
Makes 25 parathas.
Boondi Raita
- One bowl curd
- Chilly powder,
- jeera and pepper powder
- Chaat Masala
- Salt
- Sugar
- Boondi
- Coriander leaves chopped fine.
Churn the curd/yoghurt. Mix all the above mentioned ingredients as per taste and requirement.
