थंडीसाठी बनवा ८ दिवस टिकणारा खुसखुशीत मेथी पराठा | Methicha Paratha | Methi Paratha | MadhurasRecipe

#methiparatharecipe #madhurasrecipe #winterspecialrecipes

हिवाळा विशेष खुसखुशीत मेथी पराठा बनवण्यासाठी लागणारे साहित्य
• २ कप गव्हाचं पीठ
• १/४ कप बेसन
• १/२ चमचा हळद
• १/४ चमचा जिरं
• १/४ चमचा ओवा
• १ चमचा हिरव्या मिरचीचा ठेचा
• १ चमचा लसणीचा ठेचा
• १ चमचा लाल तिखट
• १ चमचा धनेपूड
• चवीनुसार मीठ
• १ मोठा चमचा पांढरे तीळ
• २ चमचे साजूक तूप
• ३ कप मेथीची पानं
• पाणी
• तांदळाचं पीठ
• साजूक तूप

मधुराज रेसिपीचं नवीन पुस्तक खरेदी करण्यासाठी खालील लिंकवर क्लिक करा.
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Ingredients:
• 2 cups Wheat flour
• 1/4 cup Besan
• 1/2 tsp Turmeric powder
• 1/4 tsp Cumin seeds
• 1/4 tsp Ajwain / Carom seeds
• 1 tsp Green chili paste
• 1 tsp Garlic paste
• 1 tsp Red chili powder
• 1 tsp Coriander powder
• Salt to taste
• 1 tbsp white Sesame seeds
• 2 tsp Ghee
• 3 cups Fenugreek leaves
• Water
• Rice flour
• Ghee

Method:
• Mix wheat flour, besan, turmeric powder, cumin seeds, ajwain, green chili paste, garlic paste,
red chili powder, coriander powder, salt, sesame seeds well together in a dish.
• You can blend 5-6 garlic cloves, green chilies, cumin seeds, carom seeds together into coarse
paste in mixer and use it.
• Add ghee and mix well until the mixture turns crumbly.
• Wash fenugreek leaves well and chop them finely.
• Add fenugreek leaves into the mixture and mix well.
• Add a little water at a time and knead stiff dough.
• Knead the dough well for at least 3-4 minutes.
• Cover and rest the dough for about 15 minutes.
• Knead the dough well once and make small balls from it.
• Take one ball and make it smooth and even.
• Dip it in rice flour and roll paratha from it.
• Cut round paratha with the help of tiffin and remove excess dough.
• Heat up a skillet on medium heat and transfer the paratha on it.
• Roast it well on medium to high heat.
• When lower side is roasted well flip the paratha over and roast well from other side too.
• When other side is roasted well brush ghee on upper side and flip the paratha over.
• Again brush ghee on upper side and flip over.
• When paratha is roasted well from both sides take it off on a jali.
• When the paratha cools down completely you can store it in an airtight container.
• These have shelf life of about a week.
• You can make 10 medium size parathe from the used proportion.

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