Khaara Paratha

Ingredients

For the dough

Wheat flour : 2 cups
Salt to taste
Water : approx 1.25 cups

Make a smooth dough as you do for chapathi, make small balls and keep aside.

For the khaara paste

Chilli powder : 2 tsp
Jeera powder : 1 tsp
Salt to taste (make sure you add just enough for the paste as the dough also has salt)
Oil : 4 tsp

Mix all the ingredients to make a loose paste.

Method

1. Take one portion of the dough and knead into a small chapathi.
2. Spread some paste on the chapathi.
3. Fold by bringing the edges to the center and roll out into a chapathi again. You can use flour to dust the dough just like you would for a regular chapathi.
4. Use oil or ghee to grease the chapathi on the tawa and cook till slightly brown.
5. Serve with butter or raita. Mmmm....yummy!!!!

Methi Paratha

Ingredients

Fenugreek (Methi) leaves : 1 bunch
Wheat flour : 2 cups
Ginger : 2" piece
Garlic : 2 small flakes
Tomato : 1 small
Chilli powder : 1 tsp
Turmeric powder : a pinch
Oil : 2 tbsp
Salt to taste

Method

1. Wash fenugreek leaves well and chop fine.
2. Grind ginger, garlic, tomato, chilli powder turmeric powder and salt to a smooth paste.
3. Take wheat flour in a deep bowl. Add finely chopped fenugreek leaves, the ground mixture and oil and mix well to form a smooth dough by adding enough water.
4. Roll into chapathis. Serve hot with any dal. Goes well with masoor dal.