Ingredients (Makes 8)
- 1.5Â cup packed fresh/frozenÂ methiÂ (fenugreek leaves, see notes on other greens that can be used)
- 1.25 cupÂ attaÂ (whole wheat flour)
- 1/3Â cupÂ besanÂ (fine chickpea flour)
- a generous pinch ofÂ hingÂ (asafetida powder)
- 1/8 tspÂ ajwainÂ (skip or substitute with celery seeds)
- heaping 1/4 tsp turmeric powder
- 3-4 tbsp neutral oil
- 1Â tbsp finely chopped onion
- 1 scallion(spring onion) stalk, green & white parts finely chopped
- 3Â fat garlic cloves, finely chopped
- 1 tbsp fresh ginger, finely chopped
- 2 tbsp finely chopped fresh cilantro
- 2-3 green chillies, finely chopped (adjust to taste)
- 1/3 tsp salt
- 1/2 cup – 3/4 cup water (or as required, see recipe)
- Canola Oil for griddle frying (about 2 tbsp perÂ paratha)
- You can refer to a previousÂ postÂ on triangleÂ parathaÂ on how to shape the flatbreads.
- If you want to rollÂ parathasÂ in circles, refer to previousÂ postÂ onÂ rotisÂ on how to do that.
- If you do not get freshÂ methiÂ leaves in the area you live,look for the freezer aisle. They stock frozen methi there. You can use that in this recipe after thawing it and squeezing excess water out.
- ImportantÂ :- Make small batches of this dough.Its gets sticky and soft as it sits and the vegetables start leaving water from the salt. I do not keep it for more than 2 days. The taste changes after a couple of days. You can half the recipe if you want.
- This recipe can very well be used for any kind of greens you like – think chard, think tucson kale or think good ol’spinach (the cooking variety).
Pick theÂ methiÂ leaves from stems. Discard the stems and wash theÂ methiÂ leaves under running water so that all the dirt is washed away.Â Rinse the leaves well. Drain them completely.You don’t need to dry them out but ensure that the are not watery. Use a paper towel if needed. If you are using the frozen variety, squeeze water from the leaves and finely chop theÂ methiÂ leaves. Set aside.
In a wide dish orÂ paraat, mix together flours,Â ajwain,Â hingÂ and turmeric. Start adding oil a tablespoon at a time and working in the flours to incorporate. Add the choppedÂ methiÂ leaves next along with onions,scallions, garlic, cilantro, ginger and green chillies. Mix together.
Add little water at a time and knead to a smooth dough. As the flourÂ absorbs water,it will start clumping up into a ball.Continue to add water till all the dry flour becomes wet, your hands will be mighty messy but the flour willÂ come together.Remember not to add too much water at a time.Use your knuckles to flatten the doughÂ out and then pull it all together towards yourself, using your palm & fingers, then knead again with knuckles to flatten out. Knead this way (flatten and bring together) repeatedly forÂ 7-8Â minutes. At any point you feel that the flourÂ is tight or drying out, add a light splash water (but not too much)Towards the last 1-2 minutes of kneading, use both hands to knead for a very smooth & elastic dough (this will work up the gluten really fast). Once the dough looks and feels really really smooth, cover with a kitchen towel and let rest for (not more than) 20-25Â minutes.Â Keep in mind not to make a very loose dough because as it sits, it will turn softer and sticky.Â Once kneaded, let rest for 15-20 minutes.
If you are not planning to makeÂ parathasÂ right away, place the dough into an air tight container with lid and refrigerate.
When ready to makeÂ parathas, uncover and divide into equal portions.Â Take each dough portion betweenÂ palms of your both hands and roll to make as smooth balls as possible. Flatten the balls. GetÂ some looseÂ attaÂ on to the dish. Its time to makeÂ roll!
Roll and cover each ball in the looseÂ attaÂ and place on a smooth rolling stone or pastry board or kitchen surface. Flatten out lightly on edges using tips of your finger. Using a rolling-pin, start rolling the dough to a flat circle.Dust the board as and when required when rolling. Initially, you will need to dust moreÂ but it will get easier as you continue.Using a rolling-pin, roll the ball into a circle 2.5â€³ in diameter. Brush a littleÂ ghee/oil on the rolled out circle.After brushing theÂ ghee, fold into a semi-circle.Brush theÂ gheeÂ on the semi-circle and fold again to form a triangle.Sprinkle the top with more flour and carefully with the help of rolling-pin, roll out until its 1/8â€³ thick.Â Note: While you are rolling out, you will need to flip over, dust flour etc and be gentle to keep the shape intact.You will not get a neatÂ triangle shape but thats how it is.
Spread someÂ oil on the heatedÂ tawa/griddle.Carefully lift the rolled out dough with your hands and place on theÂ tawa.Let cook for 2 minutes on medium heat and then flip over using a spatula.Using a spoon,spread 1 tablespoon oilÂ thoroughly on the first side while the second side is cooking.Flip again and repeat brushing oilÂ on the second side.Cook both sides till you see small brown specks and smell the aroma of cooked dough. In some cases theÂ parathaÂ will fluff up while cooking.Dont worry you did a good job if that happens. Be careful of the escaping steam though.
Once cooked & golden brown on both sides, remove from griddleÂ using a spatula & transfer to cooling rack to cool slightly so that they donâ€
Serve warm with pickle, curries, salad orÂ raita.