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METHI MAKKAI PARANTHA
INGREDIENTS:
250 gm maize flour
1 cup potatoes (boiled and mashed)
1 cup methi (fenugreek) leaves (finely chopped)
1 tsp green chillies (finely chopped)
1 tbsp coriander leaves(chopped)
1 tsp ginger-garlic paste
1 cup wheat flour
ghee for frying
warm milk
salt to taste

METHOD

TRIANGULAR MASALA PURIS 

INGREDIENTS
1 cup Maida
1 cup Wheat Flour
1 tsp Red Chilli Powder
1 tsp Cumin Powder(roasted)
3 tsp Kasoorie Methi
3 tbsp Ghee
Oil for frying the puris
Salt to taste

METHOD
Sift the maida, atta, salt and the spices.
Mix the methi leaves and the ghee.
Add water to form a stiff dough.
Divide into portions to form round balls of the big enough size to roll out into a large-sized roti with quarter inch thickness.
On a floured board, roll out each ball into a large circular roti.
Cut the roti with a knife into 4 triangles by making a cut midway both horizontally and vertically.
Heat oil and deep fry puris.

 

CHILLI PARANTHAS
INGREDIENTS:
10 dry Red Chillies
3 cups Oil
for the powder;
10 dry Red Chillies
2 tsp Red Chilli Powder

METHOD
Heat the oil in a kadhai and add red chillies.
Allow the oil to be smoking hot and then put off the flame.
Let the chillies stand in the oil overnight.
Strain the oil, discarding the chillies.
Dry-roast the red chillies and grind coarsely to obtain chilli flakes.
Add chilli flakes and the red chilli powder to the chilli oil and mix well.
Prepare paranthas or naans and while they are still piping hot spread the prepared chilli oil mixture on the paranthas and serve hot.
Vary the proportion of the mixture according to how hot you would like your paranthas.
Serve with any vegetable or curry.