Methi Paratha & Chhola Masala

Methi Paratha & Chhola Masala

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Ingredients (Methi Paratha)

  • Methi (Malabar) Leaves: 2 Cups
  • All purpose Flour (Maida): 3 Cups
  • Refined Oil: 1 tea spoon for kneading the dough. The rest is for frying.
  • Salt: A pinch of salt
  • Water: As required

Method

  • Wash the methi leaves and boil them well.
  • Take the flour, oil, salt and boiled methi leaves in a bowl and mix them well.
  • Make a soft dough with water.
  • For kneading, you can use the same water that you used for boiling the methi leaves.
  • Make small balls out of the dough.
  • Make the parathas and fry them with oil.

Ingredients (Chhola Masala)

  • Chickpeas (Kabli Chhola): 1 – 1/2 Cups
  • Onion: 1 large (chopped)
  • Ginger paste: 1 tea spoon
  • Garlic: 5 cloves (minced)
  • Cumin powder: 1 tea spoon
  • Turmeric powder: 1 tea spoon
  • Red Chilli powder: 1 tea spoon
  • Green Chillis: As per taste (chopped)
  • Tomato: 1 large (chopped)
  • Coriander leaves (Cilantro): 2 table spoons (minced)
  • Cooking Oil: 1 table spoon
  • Cumin seeds: 1 tea spoon
  • Garam Masala: 1 tea spoon
  • Lemon juice: Few drops
  • Salt: As per taste

Method

  • Immerse and soak the chickpeas (Kabli Chhola) in water for a minimum of 3-4 hours.
  • Steam the chickpeas in a pressure cooker with a pinch of salt so that they are well-boiled.
  • Pour oil in a frying pan and heat the cumin seeds in it.
  • Add the onions and saute for 2-3 mins.
  • When the onions turn light brown in colour, add the ginger and garlic to it. Saute for another 1-2 mins.
  • Add the tomatoes, turmeric powder, red chilli powder, cumin powder and salt to the frying pan and saute for about a minute.
  • Add the chickpeas (Kabli Chhola) to the frying pan and mix the ingredients thoroughly. Cook the mixture well for about 5 mins.
  • When the chickpeas are done, add 1 table spoon of chopped coriander leaves and Garam Masala, and mix it.
  • Server the chickpeas (Kabli Chhola) in a bowl and top it off with 1 table spoon of coriander leaves for garnishing.
  • Add a few drops of lemon juice to taste.

Enjoy the hot parathas with chhola masala, pickle, dahi (curd) or any other side dish of your choice.

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