Methi Paratha 2, (Fenugreek Leaves Stuffed)
Stuffed Methi Paratha
This is another way of making methi paratha, a delicious flat bread from northern India. Freshly made, crisp methi parathas served with home made butter are one of my favourite breakfasts. Makes 12-14.
500 gm. (3 1/2-4 cups) chapatti flour (keep a little aside on a plate, to use for dusting).
1 tsp. carom or ajwain seeds
2 tbsp. oil
1 medium onion, very finely chopped (optional)
1 inch piece of ginger, very finely chopped
2 cups fresh methi leaves, chopped finely.
1/2 tsp. salt
300 ml. water approximately. Add a little more or a little less until you get a soft dough
Oil for pan frying
Making the filling
Heat oil in a wok or karahi.
Add ginger, onions and fry until soft.
Add methi leaves, stir fry for a few seconds, cover and cook until soft. Turn heat to high and stir-fry until ALL water is evaporated. If methi leaves are soggy, it will be impossible to use them as a filling.
Allow to cool completely.
Place flour and carom seeds in a bowl, saving 2 heaped tablespoon of dry flour (or use extra), for dusting while rolling out parathas.
Add enough water, a little at a time, to make a soft dough. If you are new at making parathas, it is better to have a firm dough, which is easier to control while rolling out. Experienced Indian cooks prefer a little softer dough, which makes softer parathas.
Knead well and Leave to stand for 10 minutes or so. Knead briefly again.
Rolling out parathas:
Break dough into 10-12 portions and roll them into balls, using a little dry flour to dust. Keep them covered with a moist cloth.
There are 3 ways of making stuffed parathas. Picture 2 & 3 shows how to roll 1 ball out to 3 inches, place 1 spoon of stuffing in the middle and then pulling the edges over it to make a stuffed ball. Now roll is out into a 6-7 inch circle, using the dusting flour save earlier. Picture 4-5 show how to roll out a 6-7 inch circle, place a little stuffing in half the circle, fold the other half over it and then roll it out into a paratha using dusting flour. Third way of making stuffed parathas (no picture) is to divide the dough ball into 2 smaller balls, roll out each into 3-4 inch circle, spread out stuffing on top of one, covering it with the other circle, seal edges by pressing and then rolling out to 6-7 inch size, like before.
Parathas are rolled out one at a time. You roll the next one while previous one is cooking.
Heat a griddle or tava to medium hot.
Put the paratha on the hot griddle. Turn it over when it changes colour to semi-translucent and you can see a few blisters on the under-surface, picture 6.
Cook the other side same way and turn over again, Picture 7.
Brush a little oil on both surfaces. This can be done with a small ladle or a soup spoon.
Press it gently all over, using a flat spatula.
Cook until crisp�ish and nicely browned on both sides.
Serve hot with a pickle of your choice, and preferably home made Butter.
Parathas can be made in advance, stacked on top of each other and wrapped in Aluminium foil. They can be re-heated before serving, either individually on a griddle or in a microwave - place 4-5 parathas spread out on a plate and heat for 2-3 minutes on maximum power.
They freeze quite well but should be defrosted properly before re-heating.
You can cut parathas into wedges and serve as a snack.
You can use chopped up mooli leaves instead of methi leaves.