May 5, 2008

Recipe - Methi paratha/Methi kura rottelu/Akkura rottelu


Fenugreek leaves parathas

Summary

Fenugreek leaves or fenugreek is a natural remedy for migraine, asthma. Fenugreek reduces blood glucose levels, also reduces blood cholesterol. Source : Wikipedia. Whole wheat flour has good dietary fiber. The combination is a healthy and nutritious meal.

Methi parata can be served as breakfast/lunch/dinner. My family enjoys paratas of any kind, served with love. Spinach can be used as variation for fenugreek leaves.

Ingredients:

  • Wheat flour - 1
  • ChickPea flour/Besan - 1/4 cup (optional)
  • Fenugreek leaves - 1 cup
  • Green Chillies - 3 small Indian chillies
  • Cumin seeds - 1/2 teaspoon
  • Carom seeds (ajwain) - 1/4 teaspoon
  • Salt - 3/4 teaspoon
  • Water - 1/2 cup

Process:
Knead all the above ingredients together except salt, slowly adding water to the flour. It's better not to add all the water into the flour. After the dough is kneaded, take a teaspoon of oil in your hand and apply it all over the dough. Set the dough aside for 20 - 30 minutes before making roti.


Method to roll Parata:

Get the tools ready - Tawa on the stove with medium high temperature. Rolling pin to make/roll rotis. All purpose flour in a 3/4 plate to lightly flour the dough in between during rolling the roti. Grilling rack if you are not using a gas stove. Tongs to flip the roti on the tawa and on the grilling rack. Make a small lemon size ball out of the dough.


Slightly flatten the ball sized dough and dip the flatten ball in the all purpose flour plate which is placed in the side. Place it on the lightly floured/clean surface and slowly roll the dough in a circular motion from the center. Make sure not to apply too much pressure while rolling. Apply ghee on the half rolled roti, sprinkle a pinch of salt.


Roll or fold it back in desired shaped. Layred folding of the dough results in fluffy and layered parata.


Continue rolling and lightly dust the roti/parata with flour if the parata is sticking to the surface. Too much dusting may spoil the taste of the parata too. It is important to roll the dough on one side only. Soon you will see the small ball of dough expand to 3 inches in diameter (just like a disc).


Method to cook Roti/Parata:

Preheat the tawa/cast iron pan on medium high. Transfer the ready parata on to the pan and wait for 10-15 seconds. You will see small bubbles forming on the parata.


Flip the parata on to the other side and wait for 15 - 30 seconds.

Apply ghee/clarified butter. Cook both sides of the roti and ensure parata is well cooked.

Serve hot with any spicy pickle or yogurt in the side.

Preparation time - 10 - 20 minutes

# Servings: 4 - 6 rotis (depending on the size)



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Disclaimer

Some of the recipes presented here are originally inspired by others. Credit is given to the original postings. I have listed recipes here for my own reference as well as pictures are my addition to the whole cooking experience. Enjoy.