I make the Garlic paratha with a liquid dough and hence this paratha is super easy to make as well as tasty and the fun part is you do not need to knead the dough. Garlic and onion belong to the same family and are grown in many parts of the world for their distinct taste and aroma. Because garlic gives a delicious taste and aroma when added to any dish and is extremely healthy, garlic is very popular.

HEALTH BENEFITS OF GARLIC:

• Garlic is an excellent medicinal herb. Manganese, vitamin c, selenium and fibre are present in large amounts in garlic and hence it is healthy.
•  It is beneficial to treat high blood pressure and cholesterol and as a result, garlic is good for heart.
• Good cholesterol (HDL) level gets boosted with regular intake of raw garlic and this in turn helps the heart also.
• Some researchers also believe that if you consume garlic for a considerable amount of time, then your fasting blood sugar might get controlled also.

INGREDIENT LIST OF GARLIC PARATHA:

• Maida (all-purpose flour)-1 cup
• Garlic-6 cloves, shredded or finely chopped.
• Green Chilli- Finely chopped (2 pcs)
• Coriander- finely chopped
• Coriander powder-1 teaspoon
• Cumin powder-1 teaspoon
• Red chilli powder-1 teaspoon
• Semolina(Suji)- Half teaspoon
• Gram flour(Besan)-Half teaspoon
• Salt- To taste
• Water- For the dough
• Ghee/oil for frying

Cooking time:

Resting time- 20 minutes

Frying Time: 5 minutes

PROCESS:

PREPARATION OF THE BATTER:

• In a mixing bowl, add the flour.
•  I add the shredded garlic, chopped chilli, coriander leaves and dry spices as well as the salt.
• I add besan and semolina to the batter for making crispy parathas.
• I add very little semolina and besan to the batter or else the batter will become lumpy.
• Add salt to taste.
• To the mixture, add water slowly. The batter will be very runny if you add too much water at once.
• The batter should be of proper consistency meaning neither thick nor runny.
• The water should be at room temperature.
• If I have added too much water, then I add a bit more flour and salt and dry spices to balance it.
• Please mix all the ingredients thoroughly and ensure no lumps are there in the mixture.
• Add one teaspoon of oil to the batter.
• I allow the batter to settle for about 20 minutes so that all the flavours get can come together.

FRYING THE GARLIC PARATHA:

•  I heat a Tawa or a frying pan on high heat.
• I heat the pan very hot so that when I pour the dough it does not stick to the pan.
• I apply clarified butter or ghee or oil (you do according to your choice) to the pan.
• With the help of a ladle, I slowly spread the liquid dough on the pan and spread it evenly.
• I do not add too much batter or else my paratha will not become crispy and will not cook properly and the centre will remain raw.
• My ladle is medium and so one and a half spoonfuls are enough to make a decent-sized garlic paratha.
• Keep the flame on medium to low and please ensure that one side of the paratha is cooked properly.
• After one side is fried and cooked properly, then only you should flip the paratha. While cooking, I press the sides gently so that it gets cooked all over.
• Press the paratha gently on the centre also to cook evenly all over.
• Please be cautious while flipping the other side of the paratha as it might break.
• Serve immediately with a pickle or raita(whichever you prefer).

HOW TO SERVE:

• You should serve garlic paratha hot.
• Pickles and raita go well with garlic paratha.

The post GARLIC PARATHA first appeared on BEAUTY AND KITCHEN.

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METHI PARATHA RECIPE

Well, I must say Methi Paratha is the most fragrant and tasty paratha I have ever eaten, We love this methi paratha. Methi or fenugreek is an excellent herb that has immense health benefits. Paratha can be of various types, plain and stuffed.

Health benefits of Fenugreek or Methi:

• Methi contains biotin and vitamin A and D.
• It is extremely rich In fibre.
• Methi helps to control diabetes, cholesterol.
• Fenugreek helps in weight loss.
• In Ayurveda, Methi is used to make pain relief capsules.
• It is an excellent hair growth booster.

Fenugreek is a magical herb and if you regularly consume fenugreek, your body will thank you.

Ingredient list of Methi Paratha:

• Fresh fenugreek leaves-One bunch.
• Methi or fenugreek seeds-1 teaspoon
• Whole wheat flour or plain flour(whichever you prefer)-2 cups
• Oil for kneading the dough – 2 teaspoon
• Oil/Ghee- For frying Paratha
• Salt-A pinch
• Sugar- A pinch
• Water- To knead the dough

Method:

Preparation of Methi:

• From the fenugreek leaf bundle, take out only the leaves. You should not take out the stems as it will make the paratha bitter.
• Wash the leaves thoroughly.
• On a tawa, add two teaspoons of oil. Add methi seeds, a pinch of salt and sugar and then you need to add the washed fenugreek leaves. Stir fry them on a high flame so that the water dries out.
• This is my method. I have seen that in this way the paratha becomes tastier. You can add the leaves directly to the flour if you want to skip this step.

 Kneading the Dough:

• Add the cooked methi leaves, a little oil to the dough.
• Knead it with very little water.
• The dough should be firm, not soft.
• Keep the dough aside for a minimum of 30 minutes.
• This ensures that all the flavours get infused into the flour.

Rolling the paratha:

• Make round balls from the dough and roll them smoothly between your palms
• Oil your palms slightly so that the dough does not stick.
• You should use a smooth surface while rolling.
• Start rolling with a rolling pin but with a very light hand.
• I have rolled the parathas in a round shape. You can choose the shape you want. You can even make a laccha or layered methi paratha out of this.

Cooking the methi paratha:

• Preheat a tawa.
• Spread the paratha carefully and keep the flame low.
• Do not put the paratha on high flame as it will burn it.
• I usually brush ghee or oil but if you want the paratha to be more crispy you can add one or two teaspoons of oil to fry it.
• I usually let one side of the methi paratha cook first and then I brush oil on that side for a slightly crisp texture.
• While cooking the paratha, please ensure to press the sides evenly or else it will remain raw.
• Evenly toast the paratha on both sides by brushing oil or ghee.

Serving the Methi Paratha :

I usually prefer to eat Methi paratha for breakfast. But I enjoy it with a bowl of curd sprinkled with some red chilli powder and cumin powder. Or else, I eat the paratha with pickles. But my family prefers to have methi paratha in either lunch or dinner with a Bengali style dum aloo. You can enjoy it in any way you want.

The post Methi Paratha Recipe first appeared on BEAUTY AND KITCHEN.

The post Methi Paratha Recipe appeared first on BEAUTY AND KITCHEN.