Kasuri Methi Paratha

This is a Punjabi specialty and it is made often in my husband's home. And it pairs well with simple vegetable gravies as it packs quite a punch by itself. Here is my take on it. The quantity below makes about 5 medium size parathas. These can be made in ghee also.

Ingredients: 

1 1/2 cups flour

Oil

Ghee

Salt

Kasuri Methi

Take the flour in a deep bowl and add 1 1/2 tablespoons of oil to it, called maun. Mix well so that it forms small nuggets of flour-oil mix when you clump it in your hand. If the dough does not clump, add a little more oil. Add water to make a semi-soft dough. It should be firmer than a chapati/roti dough but softer than a bhakri dough. Divide into 5 equal parts.

Roll out the dough into a round. Apply some ghee to one half of the round. Sprinkle some kasuri methi leaves and salt on the ghee. Fold into half. Apply a little ghee and sprinkle a little more salt on it. Fold into quarters. Pat down and roll into triangular paratha. 

Heat a few drops of oil in a non stick pan and put the paratha in. Apply a little oil on the surface on top. After about 20 seconds, flip the paratha and apply a little oil on this surface. When the paratha starts to puff with steam, flip it again and cook till done. Serve hot with vegetable of your choice.

I am sending this to Sri's EFM Theme - Parathas and Gravies / Curries Series.