Methi Aur Pyaz Ka Parantha

Methi aur pyaz ka parantha

Ingredients                                                     

150gms Atta (Whole wheat flour)

50gms Besan (Gram flour)

100gms Methi leaves (Roughly chopped)

50gms Chopped onions

25gms Chopped fresh coriander

5gms Chopped green chilli

5gms Chopped ginger

1tsp Crushed whole coriander

1/2tsp Crushed roasted cumin                                                        

Salt to taste  

Ghee for pan-frying and layering

Soft white butter                                                          

Method

In a deep bowl, put all the ingredients except Ghee and butter.

Make a soft dough with water, rest it three times for 10 minutes each and then knead the dough.

Rest the dough for 30 minutes after the last knocking/kneading.

Divide the dough into equal-sized round balls.

Roll a ball to flatten it, apply ghee and book fold it. Do the same with all the remaining dough balls.

Rest them for 10 minutes, then roll each ball thin.

Cook it on pre-heated tawa (Griddle). Apply ghee on both sides and cook till crisp and golden brown.

Serve it with soft butter, yoghurt, and pickle.

Note:

You can use unsalted butter for layering also.

You can also serve potato curry with the parantha for variation.