All I know of methi paratha is what my friend's mom Ila Aunty used to make for us in her kitchen.The perfect balance of spice, salt and sweet. Its been years since I have had something some like that. Every time we wanted to indulge in some methi paratha we used to buy the ready made ones from the Indian store.Generally, at the grocery store I have always passed on the methi leaves because I have never enjoyed the process of prepping the leaves. A few days ago I was at the new International grocery store Laloush on Poway Road in San Diego asking for curry leaves. The helper got me 2 bunches of very fresh methi leaves thinking they were curry leaves. I had a hard time to refuse them and I ended up buying them. I looked at it in my fridge for 2 weeks and finally made methi paratha. Since I had no clue as to what Ila Aunty added in her paratha. I played around with some sugar, salt and chilli powder and somewhere I found the balance for a sweet, salty and spicy pratha. Here is for memories sack my version of Thepla or Methi Paratha. Harry, my biggest critic and fan here is the paratha I promised to post. My entry to Me and My Kitchens' s EFM event: Paratha and Gravies
Measuring spoons and cups
Thava or griddle
Wheat flour/ Atta - 2 1/2 cups
Chilli Powder - 2 1/2 tsp
Turmeric Powder - 1/2 tsp
Sugar - 1 1/2 tsp
Salt- 1 1/2 tsp
Oil - 2 tbsp
Water enough to make a lightly sticky dough- 1 cup + 1 tsp
Methi Leaves - 1 bundles ( 2 cup )
Preparation: Makes 14 paratha's
1. In a bowl add the flour and the powders, salt and sugar and mix well.
2. Add the oil to the flour mix well to distribute evenly Then add the methi leaves and mix with flour well.
3. Add water and mix well to make a dough. Cover and set the dough aside for 5 - 10 minutes.
4. Taking 1/2 a gold ball size dough dab it in flour and roll it out thin dabbing a little flour to stop sticking when needed.
5. Make 8 inch circles and put it on the tava which has been heated on little over medium heat.
6. Cook until the bubbles start to form and flip the paratha over and cook on the reverse side.
7. Apply some(1 tsp) oil on both side and cook on both sides, remove and store in a covered box. This keeps the methi paratha soft. Best with pickle and yogurt.