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Hi,
I am Swathi Deshpande from Grand Rapids, Michigan. Jowar Methi Paratha is one of the healthy and tasty Paratha which I learnt by cooking different things of my own.
Try this and let me know how you all feel about this. My e-mail address is swasan@ivillage.com
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Jowar Methi Paratha
Ingredients
1/2 cup of Jowar flour
1/2 cup of Wheat flour
1 small bunch of Methi leaves (fenugreek)
Chilly powder as desired
1 tsp Jeera (or Ajwan)
Salt as per taste
1 tsp Oil
Ghee for preparing paratha
Method
- Wash and finely chop the fenugreek leaves (methi leaves)
- Mix Jowar floor, wheat floor, chilli powder, salt, 1 tsp of oil and jeera well.
- Mix the chopped fenugeek leaves (methi) to the above mixture.
- Make a dough adding water to the mixture. Do not add more water to the mixture (like for Chapathi). Dough should be medium tough.
- Knead the dough properly until it becomes soft. (It should not become too soft, just soft)
- Keep it aside for 10 minutes.
- Divide the dough into small balls and roll each ball into a round shape. (Use little wheatflour while rolling, if the dough sticks to the roller)
- Grease a tava with ghee and place the paratha over it, when done on one side turn on the other side and apply ghee again and fry properly till both sides turn golden coloured.
- Serve piping hot with a tbsp of Butter and a bowl of Curd.
Note : See that corners or the edges of the paratha are not broken. If broken that means, you have not kneaded properly.
If it becomes difficult to knead the dough sprinkle very little water while kneading.
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