For a simple, rich indulgence, top a freshly made hot paratha with a dollop of whipped fresh white salted butter, break off bite-sized pieces from the edge, and dip them in the melting butter (raitha). I also want to add the raitha prepared in North Indian style. But its not purely of it but a mix of both South and North so that everyone enjoys it. Here the whole process goes....
Wheat flour - 2cups
Boiles Potatoes - 2 (small)
Methi leaves(Menthi kura) - 1 bunch
Onion - 1/4
Chilli powder - 1tsp
Tymol seeds(Vamu/Ajwain)- 1tsp
Oil - 1tsp
Pinch of Chaat Masala
Salt to taste
- In a mixing bowl take the wheat flour and to it add salt to taste and by adding little water at a time knead well to make a medium soft dough like you make it for chapati and keep it aside.
- Heat oil in a pan add the tymol seeds, onions, chillis and saute it for sometime and when soft add the methi leaves and saute it till they turn their color and switch of the flame.
- Now in a mixing bowl take the boiled potatoes, chilli powder, salt, chaat masala, and smash it well and to it add the methi mix and keep it aside after mixing it evenly.
- Divide the dough into equal parts and make it into small balls around 2" in diameter. Similarly with the Potato mix too. (make it into small balls)
- Now roll out each wheat ball approximately 4" in diameter, smear oil on it and place the potato ball on it and close it with the wheat dough throughout.
- Now roll it again till thin so that the curry wont come out.
- Heat the tava or griddle and place the paratha on it, after 30secs-1min turn over. Smear oil over the top of the side that has been cooked first. Fry on both the sides till golden brown and crisp on a slow medium flame.
- Serve it with Raitha or some gravy curry. When served hot off the pan it is very yummy.
Boondi Raitha :-
Yogurt/ Curd - 1 1/2cups
Kara Boondi - 1/2cup (i took it ready made boondi that we get it in our Indian stores)
Onions - 1/2 ,finely chopped
Chillis - 3,finely chopped
Salt to taste
- Mix all the ingredients except boondi till they are mixed fully.
- Now just before you wanna serve it add the boondi on top of it and serve with any paratha.
Tips For cooking:
- If it is nor served hot to keep warm keep in a recloseable tin lined with paper towels to absorb the moisture. When eaten hot off the pan it is mouth watering good.
-If you need some time to serve then let them cool down completely before placing in a container. If they are placed when still hot the condensation will ruin the paratha and make them soggy.