Lately, I have been even more tangled with my professional commitments, owing to which it is becoming nearly impossible for me to plan for short trips or even day-outs within the city.
However, what I have been indulging in past couple of months is proving to be a great source of recreation — and for good. Being an absolute food-loving person by nature, lately I have been trying hands at cooking.
Yes! Cooking! It is helping me kick off those stress levels and as I gear up to prepare a new dish each day, cooking is making me learn new things for once. It has been a nice experience. Nevertheless, I need to research a lot before preparing something entirely new — Just to ensure that my preparation is edible enough for the whole family to gorge on.
So here, I discuss my newly mastered recipe — Methi Paratha. You must know it but there is something unique about this recipe. Day in and day out, I relish on hot steamy Methi Paratha made by me, dipped in sour yet yummy yoghurt. Without wasting any time, let us know about the ingredients and its procedure:
- 2 cups wheat flour
- 1-cup Methi leaves/Fenugreek leaves
- ¾ tsp. red chilli powder
- A pinch of turmeric powder
- 1 tsp. cumin seeds
- 2 tbsp. Oil
- Salt to taste
- Wash Methi leaves and drain the water off. Chop the leaves roughly.
- Mix wheat flour with Methi leaves, red chilli powder, turmeric powder, cumin seeds, salt, and oil. Kneed it all in a neat dough and let it rest for some time.
- Divide the dough into smaller portions and roll each of them flat out — just like a chapatti.
- Heat a tava and let each rolled out portion cook neatly well. Apply a little oil once bubbles start appearing. Flip it over and ensure that it is cooked well other side as well.
- Make as many you want but make sure the dough does not get dry or flaky.
- Arrange them properly and serve the Paratha hot. Apply more oil if needed.
The recipe is for 10 Paratha, so it would make up for four servings. Accompany the Paratha with plain salted yoghurt or spicy green chutney. Readymade tomato ketchup or tangy pickle are also great alternatives.