Paratha is an all time favorite.Roti and sabji in breakfast is really boring .To make it a little bit tasty and yummy why not paratha!! My aunty used to prepare masala paratha.I have tweaked a bit and prepared Methi Masala Paratha.
Ingredients:
1.Three cup of atta (wheat flour).
2.one finely chopped onion.
3.one chopped green chilly,chopped corriander leaves.
4.One small spoon ginger and garlic paste (optional)
5.pinch of whole ajwan (joan),saunf(ani seed/mauri -optional),jeera powder
6.Milk to knead the dough and one small spoon ghee to make the paratha soft.
7.Two table spoons of Kasuri methi(easily available in any grocery shop or departmental store; can take any brand but I prefer Everest).
8.Salt to taste and refined oil to fry.
Method:
1.Take the atta in a pot and add all the spices to it.
2.Add milk and knead the dough.Make big dough-balls out of it -flatten each ball into the desired paratha shape using a belan.
3.Fry it like the way we fry paratha in refined oil.
Chef's Tips
1. All these spices are easily available at home.
2. If you want to make it more spicy, you may add red chilly powder.
3. Ajwan gives a special punch but saunf and jeera powder can be avoided.If you do not want to use milk use normal water but milk makes any paratha more soft.
4. If you want, you can fry it in butter instead of oil.
If you do not understand any spices used in this recipe, please refer to 'My Spice' section.
Ingredients:
1.Three cup of atta (wheat flour).
2.one finely chopped onion.
3.one chopped green chilly,chopped corriander leaves.
4.One small spoon ginger and garlic paste (optional)
5.pinch of whole ajwan (joan),saunf(ani seed/mauri -optional),jeera powder
6.Milk to knead the dough and one small spoon ghee to make the paratha soft.
7.Two table spoons of Kasuri methi(easily available in any grocery shop or departmental store; can take any brand but I prefer Everest).
8.Salt to taste and refined oil to fry.
Method:
1.Take the atta in a pot and add all the spices to it.
2.Add milk and knead the dough.Make big dough-balls out of it -flatten each ball into the desired paratha shape using a belan.
3.Fry it like the way we fry paratha in refined oil.
Chef's Tips
1. All these spices are easily available at home.
2. If you want to make it more spicy, you may add red chilly powder.
3. Ajwan gives a special punch but saunf and jeera powder can be avoided.If you do not want to use milk use normal water but milk makes any paratha more soft.
4. If you want, you can fry it in butter instead of oil.
If you do not understand any spices used in this recipe, please refer to 'My Spice' section.
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