Methi Paratha...Fenugreek flavoured flat breads

Methi Paratha....Our lunch time special...Very easy to make...preparation can be done may be the evening before and fresh parathas can be prepared and packed for lunch.During my stay in Pune...I came across this Dish which is actually fenugreek flavoured flat breads and a very common dish in Maharashtra's cuisine. This can be served with any curry, pickle, any sort of Dal(lentils) or even with ketch up. Though originally it is served with a dry spicy chutney of roasted peanuts with garlic and hot paprika.
Ingredients:
Fresh Fenugreek leaves- 2 bunch or optional dried fenugreek leaves
5 garlic cloves- grated
Ginger- 2 tsp grated
Coriander powder- 1 tsp
Cumin powder- 1 tsp
Salt- as per taste or 1tsp
Turmeric powder-1/2 tsp
Wheat flour- 3 cupsClarified butter
Water for dough
Recipe:
Wash the fenugreek leaves 3-4 times and put on a boil for not more than 3 minutes. Strain the water.Take the flour, put a little clarified butter on it. Add everything else including the fenugreek leaves and knead a dough, a soft one.
On your platform, sprinkle some flour and roll out a small ball from the dough in a round shape about 20p thick. This can be done with the help of a roller pin.On a hot flat pan (tawa), on medium heat, put the flat bread. after few seconds, flip it to the other side. When little pockets are visible, spread a little clarified butter on both the sides and fry it well.All the flat breads can be fried in the same way.

To keep the flat breads warm and soft, keep them inside a muslin cloth, in a close container.
P.S- If using dried fenugreeks leaves, just add them to the flour and mix well. The rest process is same.Serve them with your choice of chutney or pickle.
Happy Cooking!!!

Methi Mathri- An Indian Cookie

i

"Mathri" is a savoury item taken with a cup of tea in India specially

in winters. These very delicious salty crackers are made and can be stored

for a month or two.

Ingredients:

Plain Flour- 500 gms
Fenugreek leaves(Methi)- (if fresh, wash & dry them carefully and

chop finely)
Clarified butter- 1/2 cup
Carom seeds- 1 tsp
Salt- 1 tsp
Baking Soda- Less than 1/2 tsp
Veg Refined oil- for frying

Cooking Time: Under 30 min
Prep Time: Under 20 min


Recipe:

Mix flour, carom seeds, salt, baking soda and Fenugreek leaves.

Add the clarified butter and rub well. Knead a tight dough with

water. Cover and keep aside the dough for 20 minutes.

Heat the oil for frying in a deep frying pan. Make small balls of the

dough and with the help of the rolling pin spread the ball into a

round just like cookie shape. With the help of a fork, make some

holes on the cookie.
We need to slow fry these 3-4 cookies in oil till light brown. The

heat should be minimum so it will make the cookie very crunchy. It

should take a minimum of 3-6 minutes.
Take the cookies out and place them on the paper napkin to soak

the oil and cool them.

Fry all of them on a very low flame and once all of them are cooled,

they can be stored in an air tight container for a month.

Now, just take them out and serve them with a hot cup of tea.

Happy Cooking!!!