I have been away for some time from my blog, though I wanted to post I was not able to because I was busy with some or other things.
I just thought of having this Yummy Parota which is very yummy and you can have it even with your coffee or tea as bites, or as evening snacks.
First You need to prepare dry curry with methi leaves and carrots thin pieces cooked with mild spices.
I prepared this palya for afternoon lunch and the remaining left is used instead of eating with chapati.
To prepare dry curry :
Wash and cut methi leaves.
Wash and cut carrots in to think pieces.
Curry leaves a little.
Red chilly powder : 1/2 or 1 Tsp.
Salt : As required.
Seasoning :
Mustard seeds : 1 tsp
Jeera/ Cumin Seeds : 1/2 Tsp.
Curry leaves : 5 to 6
Method : Keep a pan on the fire and add little coconut oil.
Add mustard and jeera once the oil gets hot.
Add curry leaves and a slit green chilly.
Add cut methi/fenugrik leaves and fry. Add carrots and fry for a while.
Cover an cook till they turn soft. ( Cook on low flame).
Add red chilly powder and stir fry for 2 minutes.
Add little coconut gratings. (Optional).
So the dry curry is done now.
You can have them with any main dish and Enjoy.
Preparing Parota :
1 Bowl Carrot - Methi Palya.
2 Cups Wheat flour.
1/2 Tsp jeera , garam masala powder, a pinch of turmeric, required salt.
1/2 Cup fresh boiled milk.
Required water and salt.
1 Tbs ghee.
Oil to cook chapatis.
Method :
Take a bowl and add wheat flour, garam masala, chilly powder, turmeric powder and Jeera.
Add milk and required water and 1 tbs ghee.
Mix it well and prepare dough.
knead the dough well.
Now divide the dough into small portions.
Take a small portion knead a little, dip in dry wheat flour.
Roll as chapati.
Put a tbs methi and carrot palya and cover it from all sides.
Slowly roll and prepare parota.
Cook on hot tava. Cook both sides.
Use oil generously.
Yummy Parota is ready to serve.
Add a piece of butter or a tsp of ghee on top on hot parota.
Eat or serve with your choice of side dish.
Curd and pickle or chutney pudi is the best option.
Note : Use of milk make the parota soft and nice.
Use of oil is optional.
Use of garam masala and chilly powder quantity is optional. More or less.
If your dough turns very soft add little more wheat flour and bring to normal chapati dough consistency.
Do not mash the dry curry. Use as it is.
5 Parotas can be prepared.
