1 1/2 c Methi (fenugreek leaves);
- fresh or frozen, packed
1 1/4 c Atta (whole wheat flour)
1/3 c Besan (fine chickpea flour)
1 pn Hing (asafetida powder);
- generous
1/8 ts Ajwain or celery seeds
- (optional)
1/4 ts Turmeric powder; heaping
3 tb Neutral oil; up to 4 tb
1 tb Onion; finely chopped
1 Scallion; green & white
- parts finely chopped
3 cl Garlic; finely chopped
1 tb Fresh ginger; finely chopped
2 tb Fresh cilantro;
- finely chopped
2 Green chillies; or to taste,
- finely chopped
1/3 ts Salt
1/2 c Water; up to 3/4 c, or as
- required, see recipe
Canola oil; for griddle
- frying (2 tb per paratha)
Notes:
If you do not get fresh methi 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.
Important:
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, tucson kale, or good ol' spinach, the cooking
variety.
Pick the methi leaves from stems. Discard the stems and wash the methi
leaves under running water so that all the dirt is washed away. 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 the methi leaves. Set aside.
In a wide dish or paraat, mix together flours, ajwain, hing, and
turmeric. Start adding oil a tablespoon at a time and working in the
flours to incorporate. Add the chopped methi 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 flour
absorbs water, it will start clumping up into a ball. Continue to add
water until all the dry flour becomes wet, your hands will be mighty
messy but the flour will come together. Remember not to add too much
water at a time. Use your knuckles to flatten the dough 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 for 7 to 8 minutes. At any
point you feel that the flour is tight or drying out, add a light
splash water, but not too much. Towards the last 1 to 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 to 25 minutes. Keep in mind not to make a very
loose dough because as it sits, it will turn softer and sticky. Once
kneaded, let rest for 15 to 20 minutes.
If you are not planning to make parathas right away, place the dough
into an airtight container with lid and refrigerate.
When ready to make parathas, uncover and divide into equal portions.
Take each dough portion between palms of your both hands and roll to
make as smooth balls as possible. Flatten the balls. Get some loose
atta on to the dish. Its time to make roll!
Roll and cover each ball in the loose atta 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 more but it
will get easier as you continue. Using a rolling-pin, roll the ball
into a circle 2-1/2" in diameter. Brush a little ghee or oil on the
rolled out circle. After brushing the ghee, fold into a semi-circle.
Brush the ghee 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 1/8" thick. continued in part 2
