Methi Paratha

For the Dough:

• 2 cups Aazol’s Low Gluten Khapli Atta
• ½ cup besan (gram flour)
• ½ teaspoon salt
• ¾ cup water (adjust as needed)

For the Seasoning:

• 1 teaspoon ajwain (carom seeds), roasted
• 1 teaspoon cumin seeds
• ½ teaspoon red chilli powder
• ½ teaspoon haldi (turmeric powder)
• A pinch of hing (asafoetida)
• 2 green chillies, finely chopped
• ¼ cup curd
• 2 tablespoons Aazol’s Pure Gharwala Ghee

For Cooking:

• Aazol’s Pure Gharwala Ghee

Method:

1. Prepare the Dough:

In a large mixing bowl, combine Aazol’s Low Gluten Khapli Atta, besan, and salt.

Add roasted ajwain, cumin seeds, red chilli powder, haldi, and hing.

Add chopped green chillies, curd, and Aazol’s Pure Gharwala Ghee. Mix well.

Gradually add water and knead into a soft, smooth dough.

Cover the dough with a damp cloth and let it rest for 20 minutes.

2. Roll Out the Paratha:

Divide the dough into small, equal-sized balls.

Roll one ball into a circular disc, about 6 inches in diameter.

3. Cook the Paratha:

Heat a tawa or skillet over medium heat.

Place the rolled paratha on the hot tawa and cook until light brown spots appear, then flip.

Apply Aazol’s Pure Gharwala Ghee on the cooked side.

Flip again, apply ghee on the other side, and press gently with a spatula. Cook until both sides are golden brown and crispy.

4. Serve Hot:

Serve your freshly made Methi Paratha with yoghurt, pickle, or a generous dollop of Aazol’s Pure Gharwala Ghee for an authentic taste.

Enjoy this wholesome and flavourful Methi Paratha, made even healthier with Aazol’s Low Gluten Khapli Atta!