Methi Onion Garlic Paratha

Few days back, I was craving for some parathas which is not very regular in my kitchen. So thought to prepare some kind of paratha which will be easy-to-make and also not time consuming. Finally, decided to prepare Methi-Onion Paratha and some dal with it for dinner and of course a salad.

Methi-Onion-Garlic Paratha :

A paratha is an flatbread that originated in the Indian subcontinent. Paratha is an amalgamation of the words parat and atta which literally means layers of cooked dough. It's very popular in Northern region of India. There it is served in almost all meals. There are numerous varieties of Parathas available in India, the procedure also differs from each other. Parathas are usually stuffed with vegetables, like cauliflower, potato, leafy vegetables, radishes and/or Paneer. The possibilities of combination can be endless.
The paratha dough is kneaded with a generous amount oil or ghee and sometimes contains yogurt which makes the parathas super soft. Then small balls are made from the dough, later each ball is flattened into 3-4" size round/triangle shaped roti and fried on griddle with extra amount of oil.
This crispy and flaky flatbread can be eaten just with pickle, also goes well with most Indian dishes be it a gravied curry or a dry stir-fry.

I prepared this paratha dough with chopped onions and flavoured it with garlic and methi(dried fenugreek leaves).

Ingredients :

Wheat Flour : 2 cups
Baking Soda : a pinch
Salt : 1 tsp.
Yogurt : 2 tblsp.
Oil : 2 tblsp. for kneading + extra for frying the parathas
Onion : 2(medium, finely chopped)
Garlic : 5-6 cloves(minced)
Green chilli : 1-2(finely chopped)(optional)
Kasuri Methi(dried fenugreek leaves) : 1 tblsp.
Fresh coriander leaves : a little(finely chopped)

Method :

Making Dough : Take a deep wide bowl, add baking soda and salt to wheat flour and mix well. Then add onions, garlic, green chillies, coriander and fenugreek leaves into the flour and give it a good stir. Now add the wet ingredients, i.e. yogurt and oil and mix well. Add water little at a time and knead well to make a soft pilable dough. Cover the bowl and let it sit for 1-2 hours.
Making the parathas : Make small balls from the dough. Spread each ball into a 3-4" diameter paratha. Heat a tawa on medium flame, place a paratha on the tawa, wait for few seconds, turn to the other side. Pour 1 tsp. oil around the paratha and nicely coat the oil on side of the paratha. Lower the flame from medium to low and fry on both sides until both sides are light brown in color.
Prepare other balls like these way and enjoy with any kind of curries...................

I enjoyed it with Mixed Lentil Curry and salad. It was a hearty meal.The recipe of Mixed lentil will be up soon, too...