METHI PARATHA/ LACHCHA METHI PARATHA/VENTHIAM PAROTTA

Chapathi/ roti is a simple Indian bread which can be paired with different gravies, dals or just curd and pickle. Paratha is prepared by rolling chapathi dough differently, to get flaky, layered texture using oil or ghee. Its nutritional value may be enhanced by adding finely chopped greens/ vegetables/herbs/ etc. Methi. mint, oregano, basil, coriander may be used for this type of paratha to enhance flavor.

• ease - requires patience
• serves - 4 ( 3 parathas each)

Ingredients

• Wheat flour - 4 cups
• Salt - to taste
• Ghee - 1/4 cup
• Methi - 1 bunch
• Water - to make the dough.

Method

• In a basin place flour, add salt, finely chopped methi green, 3-4 spoons of ghee and mix well.
• Add water little by little knead the dough to a firm and pliable consistency. Keep aside for 30 minutes covering with a wet cloth or wrap
• Knead the dough and take golf ball sized dough for making a single paratha
• Roll dough into 4 inches wide sheets, smear 1/4 spoon ghee on the entire surface
• pleat the sheet as shown
• Coil the pleated sheet as shown
• Flatten from the top gently and roll gently without applying too much pressure to get a circle (6 inch diameter with even thickness) .
• On a heated griddle/tava roast the paratha to a golden brown colour on both sides. Drizzle oil/ghee to get a moist texture.
• Serve hot with gravy, dal of your choice or simply with a pickle and curd.

Tips

• Use kasuri methi if fresh methi is not available
• Use powdered coriander seeds, cumin seeds or oregano to enhance flavor
• Use of crushed/powdered spices or herbs makes dough easily pliable