Methi Matar Paratha

#paratha#flatbread#matar#methiparatha

#matarparatha#varietyparatha

Ingredients: 2 cups peas, 2 cups fenugreek leaves, 3 cups wheat flour, 2 tsp turmeric powder, 5 -6 garlic cloves paste, 1 tsp garam masala, 2 finely chopped green chillies, 2 tsp cumin seeds, 1 tsp asafoetida, salt to taste, 2 tbsp oil

Preparation Time: 30 min (prepares about 12 parathas)

Recipe:

1. Boil a cup of water and add peas to it. Cover with lid for 2 min. Sieve off extra water and ground it to form paste.

2. Wash fenugreek leaves and chop them finely.

3. Take a mixing bowl. Add the peas paste, fenugreek leaves and wheat flour to this. Add all the other ingredients except for oil.

4. Now add about 1 tbsp oil to the mixture. Mix it well and form a big tight lump. Ensure that the dough formed is tight or else it will be a problem to roll out parathas later. If you feel water should be added to form dough, then add very small quantity of water. The dough will look like that shown in pic. Keep it aside for 15 min so that the flavours of spice get absorbed well by the dough.

5. Heat a non- stick pan at low gas. Take ½ tbsp oil and massage the dough so that it doesn’t stick to hand. Make small balls of approx 2.5- 3 cm each. Take a cup of wheat flour extra in a plate to roll the balls.

6. Roll out a round paratha with each ball using rolling pin. Put the paratha on the pan. After a min turn it over. Allow cooking for a min and again turn it over again. Keep the gas at medium flame now. Spread 2 -3 drops of oil on the top side and turn it over. Again add 2-3 drops of oil and turn over. Take off the paratha and keep it on a net (so that while cooling off, the steam passes through and the paratha does not get soggy).

7.  Do step 6 until all balls are used.

8. Serve the parathas hot with your favourite raita!