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!!!

Mughlai Paratha -Egg stuffed flat bread

In India , we eat different kinds of flat bread. Can be eaten at any time of the day be it break fast, lunch or dinner...Normally it is a must dish in the break fast time. Like we eat toasted bread, still today Flat bread are served in the morning time in many parts of India. Sometime it is just plain flat bread lightly toasted with Clarified butter or a stuffed one fried in butter.
Here is the recipe of the simple Mughal dish, Omelette stuffed flat bread which can be served as dinner with any kind of curry or can be eaten with simple tomato ketch up.

For Porota (Flat Bread) Dough:
200 gms of Maida (Plain Flour) and 300 gms of wheat flour sift together. Add 2 tpsp of oil, salt(as per taste) and water. Make the dough pliable enough and at the end with a little oil again knead it and keep aside for 10-15 minutes.

For Egg filling:
1 Onion- sliced thinly
2 Green chillies- chopped
5 Eggs beaten
salt & freshly grinded pepper added in the egg mixture
optional- Milk can be added to the beaten egg
Fresh corainder leaves for garnishing
Oil for frying


Process:
Take a ball of the kneaded dough and roll over on your platform. Don't forget to sprinkle some flour on the platform.
Pour in 2-3 tbs of the egg mixture in the middle and spread it all around.
Sprinkle some onions on top of it and start folding the edges. This has to be done very quickly to avoid any spillage. Carefully hold the flat bread from both the sides and place it on the hot flat pan or tawa with some oil in it. Hold the tawa and adjust so that egg mixture is evenly distributed. Sprinkle some pepper if desired. Turn the bread upside down carefully and fry well. Remove from flat pan and garnish the flat bread with the corainder leaves and serve it hot with any kind of curry with some additional salad.

P.s: Dont worry if it spills....seen my mom doing it with perfection all the time and now after so many years I too feel proud each time I do it sucessfully.

Happy Cooking!!!