Tuesday, May 9, 2017

Posted by Mala at 1:00:00 AM No comments
Normally I have made just the plain Methi rotis...but, recently, in a relative's house, I tasted this rotis, in which mashed potatoes were also combined, and to my surprise, I found, the texture of the rotis were very very soft...softer than the ordinary methi rotis...so, I wanted to make them,
 show and share with you all.
My other paratha varieties:
1. Vegetable Parathas 2. Celery parathas 3. Paneer-kathi rolls 4. Green peas parathas 5. Palak paneer lifafa parathas 6. Cabbage-paneer parathas 7. Spinach rotis 8. Paneer rotis 9. Radish mint stuffed rotis 10. Triangle parathas 11. Carrot-mung rotis 12. Aloo parathas 13. Methi rotis and 14.Soft phulkas ....all....here
Please check my Glossary for any unknown terms


Ingredients
Whole wheat flour - 1 1/4 cups
Fresh, chopped methi leaves - 3/4 cup
Cooked and mashed potato - 1/2 cup
Gingely oil - 1 tsp
Jeera / cummin seeds - 1 tsp
Grated ginger - 1 tsp
Chilli powder- 1 tsp
Jeera powder / cumin powder - 1 tspCoriander powder - 1 tsp
Crushed kasoori methi - 3 tsps
Salt to taste
Enough cooking oil + ghee to make rotis

Recipe cuisine: North Indian; Category: Lunch / dinner/ breakfast
Prep time: 10 mts; Cooking time: 30 mts

Yields 9 rotis

All the above mentioned ingredients---chopped methi leaves, cooked and mashed potato, gingely oil, cummin seeds, grated ginger, chilli, jeera and coriander powders, crushed kasoori methi and salt to taste, added to the measured whole wheat flour


Dough kneaded, allowed to rest for minimum one hour, then  9 balls pinched and kept ready, and roti rolled out


Rotis being dry roasted on a non stick tava first, then flipped over, then a drop of cooking oil + ghee added, and both sides done to perfection



The hot, tasty potato-fenugreek leaves flat breads served with Red & petite yellow lentil dhal (recipe to follow)





This post first appeared in www.malpatskitchen.com

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