The best way to feel at home is by cooking something that brings your taste buds closer to it. These Kasuri Methi Parathas taste of nostalgia and are extremely simple to make when you’re planning on a healthy, homely and wonderful breakfast.
There are times when we are so taken by everything happening around us that we forget how wonderful the basics are. Like these Kasuri Methi Parathas, which are extremely simple and make for the most wonderful breakfast. Of all the parathas that there are, and I’m sure there are a gazillion varieties, methi parathas are one of my top three choices because of the unique flavor that they have and how easy they are to make. Usually, these would be made with fresh methi or fenugreek leaves, but as usual, I didn’t have any in stock when the craving struck. I’ve never tried using kasuri methi in parathas before but I was pleasantly surprised at how minimal the taste difference was.
Ingredients2 1/2 cups Whole Wheat Flour or Atta
3 1/2 tablespoons Kasuri Methi
1/2 teaspoon Chili Paste Green
1 teaspoon Coriander Powder
1/2 teaspoon Chili Powder Red
2 tablespoons Oil
2 – 3 tablespoons Ghee or Butter for cooking
Salt to taste
Method
* Soak kasuri methi in half a cup of boiling hot water for 10 minutes.
* In a large bowl, combine flour, green chili paste, coriander powder, red chili powder, oil and salt. Remove kasuri methi from the water and add that too (don’t throw away the remaining water).
* Knead this together with water into a smooth, firm dough. Add water as required. The dough should neither be too tough, nor too soft and should be kneaded well.
* Heat a tawa or griddle. Take some dough (the size of a golf ball) and roll it out into a circle.
* Place this on the griddle, and as soon as you see small spots appearing on the surface, flip it. Now spread a little ghee (or butter) on the surface and flip again.
* Do the same on the other side and fry till cooked. You only need enough ghee to sort of wet the surface.
* Follow the same instructions till all the dough is used. Or you could keep this dough in the refrigerator for up to 3 days.
* Serve hot with some dal, curds, chutney and pickle.