Methi Paratha with Kacche Kele ki Sabzi

Instructions

1. 1

   Prepare the Dough (10 minutes)

   • Thoroughly wash the methi leaves to remove any grit. Finely chop them. For less bitterness, sprinkle with salt, rest for 15 minutes, then squeeze out the bitter juice.
   • In a large mixing bowl, combine 2 cups of atta, besan, chopped methi leaves, ajwain, turmeric powder, red chili powder, and salt. Mix well.
   • Add the curd, ginger paste, garlic paste, green chilies, and 1 tbsp of oil. Use your fingertips to mix everything together until the mixture resembles coarse breadcrumbs.
   • Gradually add lukewarm water, a little at a time, and knead to form a dough. The methi and curd will release moisture, so add water cautiously to avoid a sticky dough.
   • Knead for 5-7 minutes on a clean surface until the dough is smooth, soft, and pliable. It should not be sticky.
2. 2

   Rest the Dough (20 minutes)

   • Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes.
   • This resting period is crucial as it allows the gluten to relax, making the parathas softer and easier to roll.
3. 3

   Roll the Parathas (10 minutes)

   • After resting, knead the dough for another minute.
   • Divide the dough into 8 equal-sized portions and roll them into smooth balls between your palms.
   • Take one dough ball, flatten it slightly, and dredge it in dry atta for dusting.
   • Place it on a rolling board (chakla) and roll it out into a circle of about 6-7 inches in diameter, ensuring even thickness.
4. 4

   Cook the Parathas (10 minutes)

   • Heat a flat pan (tawa) over medium-high heat. The tawa should be hot but not smoking.
   • Place the rolled paratha onto the hot tawa. Cook for about 30-45 seconds, until you see small bubbles on the surface.
   • Flip the paratha. Let the other side cook for about 30 seconds.
   • Drizzle about 1/2 tsp of ghee over the top surface and spread it evenly with a spatula.
   • Flip it again and apply ghee to the other side. Gently press the paratha with the spatula, especially around the edges, to help it cook evenly and puff up.
   • Cook, flipping once or twice, for another 30-40 seconds until both sides have golden-brown spots.
   • Remove the cooked paratha and place it in a casserole or a container lined with a cloth to keep it warm and soft.
5. 5

   Serve

   • Repeat the rolling and cooking process for all the remaining dough balls.
   • Serve the hot Methi Parathas immediately with plain curd, raita, Indian pickle (achar), or a dollop of white butter (makkhan).