We Indians have an undying love for our wholesome Parathas (flatbreads)! It can be stuffed…plain salted with some chilli powder or flavoured with various greens along with the flour….there are too many to name 😀 And I love them all 😬😋….greedy, right!?
A perfect Paratha is crisp on the outside…and moist and flaky within….piping hot…slathered with some (in my case, a lot of) butter or ghee (clarified butter)…on my plate straight from the smoking griddle!! Wow! I am actually drooling just thinking about them😛 The earthy aroma is just too appetising to stop at a couple!
Today, I am sharing a very easy yet healthy & delicious recipe with you. I had made these for our Sunday brunch. My hubby loves having Parathas with some curd! As simple as that 💓 These have some roughly chopped methi ke patte (fenugreek greens) along with some other spices. I have mixed a couple of more flours with maize flour (makke ka atta) to add fibre and make it a bit more healthy while following my mom’s recipe. Let’s get going with it…
Yield: 8-9 medium sized Parathas
Equipment: a large mixing bowl, measuring spoons/ cups, a rolling board, a rolling board, a griddle/ non-stick pan, a spatula.
1 cup makke ka atta (maize flour)
1/2 cup wheat flour (gehu ka atta)
1/2 cup roasted Besan (gram flour)
1/2 cup finely chopped fresh methi leaves (fenugreek greens)
1 tbsp chopped green chilli
1 tsp freshly grated garlic
1 tsp freshly grated ginger
1/2 tbsp chopped green coriander
salt to taste
a pinch of hing (asafoetida, optional)
1/2 tsp each of turmeric pwd & red chilli pwd
1 tsp roasted Jeera pwd (cumin)
a couple of pinches of amchur pwd (dry mango)
1 tbsp curd
2 tsp ghee for the dough
2-3 tsp ghee for roasting the parathas
1/4 cup or less water to knead the dough
some dry wholewheat flour for dusting to roll the parathas ..approx 1/4 cup
Add all the above ingredients except the water and the ghee meant for roasting in a large mixing bowl. Mix everything well. The moisture from the curd, methi leaves & ghee will bind the dough to a certain extend. Now, slowly add some water and make a tight dough. Try using very little water (I used less than 1/4 cup). Now cover & set the dough aside for about 15-20 mins to rest and absorb the flavours.
Heat the pan on low flame. Alongside, make small balls of the dough, roll them in the dry wholewheat flour and using the rolling pin, roll it out to a diameter of 9″-10″, keeping the thickness of about 4-5mm. Now, pour some ghee on the pan, set the rolled paratha on the pan…cook on the first side for about 2-3 mins…then turn over and cook for another 2-3 mins. Apply some more ghee on both sides of the parathas. That’s cooked..set it aside. Repeat the same process for the rest of the dough.
Serve the parathas piping hot with butter (optional), curd and/ or pickles, etc. 👌👌😊
These are yummy…and addictive…slightly charred and smoky!! 😛 so try these out soon…winters are approaching…and Parathas are the way to go👏