Indian
Indian - Breads and Flatbreads
Methi Malai Matar Paratha
Chef's Menu Description
Hand-stretched artisan flatbread baked against the searing clay walls of the tandoor, brushed with golden butter and fresh herbs.
Ingredients
- • 2 cups whole wheat flour (atta)
- • 1 cup fresh fenugreek leaves (methi), chopped
- • 1/2 tsp turmeric
- • 1/2 tsp red chili powder
- • 1/2 tsp carom seeds (ajwain)
- • 1/2 tsp salt
- • 1/4 cup yogurt
- • 2 tbsp oil
Preparation Steps
1
Phase 1
Combine the flour, methi leaves, turmeric, chili, carom seeds, salt, and oil.
2
Phase 2
Knead with the yogurt and a little water into a soft dough.
3
Phase 3
Rest the dough for 15 minutes.
4
Phase 4
Divide into 8 balls and roll each into a thin round thepla.
5
Phase 5
Toast on a hot tawa with oil until golden spots appear on both sides.