Methi ka Paratha I Methi ki Puri I Tips for Using Methi I मेथी पराठा & पुरी I Pankaj Bhadouria
Methi ka Paratha & Methi ki Puri is a popular breakfast recipe for winters. I am sharing a special Methi ka Paratha & Methi ki Puri recipe with you that is extra crisp and very delicious.
And the secret to the Methi ka Paratha & Methi ki Puri is the mix of 3 flours that I have used.
I have also shared many tips on cleaning, using and cooking methi leaves.
Along with the Methi ka Paratha & Methi ki Puri, I have also shared a bonus recipe of Chilli Garlic Chutney that complements these very well!
Methi Paratha & Methi Puri
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Serves: 2-3
Ingredients:
250g fenugreek leaves
1 tsp caraway seeds
1 ½ cup whole wheat flour
½ cup besan
½ cup bajra flour
2 tbsp ghee
Oil to fry
Salt to taste to taste
Chili flakes
1 onion, finely chopped
For the Chutney:
10-12 whole red chilies
20 garlic cloves
2 tbsp oil
2 tbsp roasted peanuts
7-8 Coriander stems
Salt to taste
Method:
Pick out methi leaves and wash well in plenty of water. Drain all water. Finely chop the methi leaves. Add 1 tsp salt and rest for 10 minutes to sweat. Add the 3 flours, caraway seeds and mix well. Add the ghee and rub it in. Add water as required to make a stiff dough for puris and a soft dough for parathas. Rest the dough for 20 minutes.
Divide the dough into equal sized balls. Roll out the puris and fry in medium hot oil.
For parathas, roll out the dough half way. Spread chopped onions and red chili flakes over it. Sprinkle dry flour over it and roll out to the desired size. Cook the paratha on a medium hot tawa till crisp.
For the chutney, heat the oil in the pan and fry the garlic till golden. Remove from heat. Grind the fried garlic, oil, peanuts, soaked red chilies, salt to taste with ¼ cup water to a coarse chutney. Serve.
