Saturday, February 13, 2010

Methi paratha

Wheat flour
Methi leaves - 1 bunch, finely chopped
garlic - 4 cloves, grated
turmeric - 1 tsp
red chilli powder - 1 tsp
amchur powder - 1/2 tsp
jeera powder - 1/2 tsp
In a large bowl, add all the above ingredients with enough water to make a pliable dough. Cover and set aside for a couple of hrs to let the gluten work.
Roll out thin parathas and roast on a griddle with a little oil.
Serve hot with mango pickle.

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