So I have been listing all the recipes made out of Methi...
Methi Paratha... yummm.. this must be tasting too good... :-)
And to add that extra shahi touch... how about adding some fresh paneer and some mint leaves to the filling... sounds heavenly is'nt it....
For The Filling:
Fresh Crumbled Paneer: 2 cups
Fresh Methi Leaves: 2 big bunches, finely chopped
Ginger: 1 tsp, finely chopped
Green chillies: 3, finely chopped
Mint Leaves: 2 tbsp, finely chopped (optional)
Garam Masala: 2 tsp
Pepper Powder: 2 tsp
Salt, to taste
Oil: 2 tbsp
For the dough:
Whole Wheat Flour: 3 cups
Maida (all purpose flour): 1 cup
Water: as needed
Oil, to fry
How I did it:
- Heat 2 tbsp of oil in a kadai, and add chopped ginger and green chillies, fry for a minute and then add the fresh chopped Methi leaves and Mint Leaves; add salt and let it cook for 2 minutes.
- All the excess water from the leaves oozes out, carefully, separate the water. You can use this water while kneading the dough.
- Add this methi mixture to the fresh crumbled panner.
- Add Garam masala powder and pepper powder. Mix well. Keep aside.
- Knead the dough with the whole wheat flour and maida. Cover the dough with a wet muslin cloth and let it rest for about 30 mins.
- Roll out small balls of the dough and fill with 1 tbsp of the filling.
- Roll out the dough with a rolling pin. Dust liberally with flour to avoid the stickiness.
- Pat off the excess flour and roast on a hot griddle.
- Fry one side for 1 minute and then turn over and brush with a little oil.
- When the second side is done and golden brown, flip and brush with a little oil on that side too.
- Serve hot with raita.
And the verdict:
Just Yummy..... Methi is a very healthy option to use in parathas, unlike the regular aloo ones. Adding the paneer gives it a shahi touch and the mint leaves add the extra aroma..... It was just a lovely dinner :-)