Its been a long time I posted a post here. Not that i stopped cooking 😉 but just that i became a bit too busy to blog. though i wud take pics everytime i cooked. But this morning was a true from-the-scratch case.
I have recently stepped into the world of gardening vegetables. I used to grow flowers with moderate success, but growing vegetables, and consuming what I grew gave me true joy.
The methi i used today came from my kitchen garden. The methi was fresh and heathly that the aroma of the paratha while being made filled my kitchen… As u can see, I’ve become an ambassador of sorts for the kitchen garden! 😉
A Leafy Bouquet!
Cleaned up and ready to use
Ingredients:
- Methi (washed and chopped) – 1 cup
- wheat flour – 2 cups
- Salt – 1 tsp
- Chilli powder – 1-1.5 tsp
- pinch of garam masala (optional)
- oil or ghee for roasting
Method:
- Mix all ingredients with water to make a thick dough. Keep kneading till it becomes soft to touch but firm structure.
- the leaves will ooze a bit of water after resting. The firmness of the dough will ensure it doesn’t becomes soggy.
- Let the dough rest for 15 mins
- Separate into 7-8 large balls and set aside
- Using a roller pin and plate, shape the balls into thick rotis/parathas
Ready for the next step
- Heat a tava on medium flame.
- Once heated, roast the rotis using 1/2 tsp oil spread evenly to ensure the paratha doesnt stick to the tava, and also gets roasted well.
- Roast both sides of the paratha well.
and all set for a yummy breakfast!
Serve hot with pickle and curds.
Vegetarian Cuisine from South India 