How to Make Methi Ajwain Parantha

How to Make Methi Ajwain Parantha 

 

Methi Ajwain Parantha Recipe

About the Recipe: A popular mainstay in Indian cooking, paranthas are praised for their variety of tastes. Even though your favorite restaurant's buttery, filled paranthas can appear decadent, making them at home is surprisingly simple. You can enjoy this delectable dish with a little time and your preferred fillings.

Ingredients:

• 8 teaspoons of whole wheat flour
• One teaspoon of salt
• Red chili powder, 1 teaspoon
• One teaspoon powdered coriander
• One teaspoon of ajwain carom seeds
• Chopped green chiles, 1/2 teaspoon
• Two teaspoons of dried fenugreek leaves, or kasuri methi
• One teaspoon of oil or ghee (for roasting)
• Half a cup of whipped snake beans

Instructions:

1. To make the dough, put the wheat flour in a mixing basin. Add the chopped green chilies, kasuri methi, ajwain, red chili powder, coriander powder, and salt gradually. Stir in the ghee until well blended.
2. Knead the Dough: Work the dough until it's smooth by gradually adding water to the mixture. Let it rest for 15 to 20 minutes with a lid on.
3. Split the dough: Divide the dough into small to medium sections when it has rested.
4. Put the paranthas out: Flatten a single portion of the dough into a chapati-like spherical shape.
5. Cook the Paranthas: Lay the rolled-out paratha on a hot tawa (griddle). Cook, occasionally flipping, over medium heat. While frying till golden brown, liberally brush both sides with ghee.
6. Again: Proceed to roll and cook the remaining dough sections.
7. Serve: Savor the hot paranthas with your preferred side dish or pickles (achhar).
   In addition to being delicious, these Methi Ajwain Paranthas are a great addition to any dinner!