Methi Parantha with Crunchy Laccha and Peanut Salad

Indian Flatbread with Fenugreek Leaves Topped with Crunchy Laccha and Peanut Salad garnished with Roasted Eggplant

The pleasing bitterness of fresh fenugreek leaves topped with this crunchy salad and garnished with roasted eggplant, makes this flatbread a complete hit especially in freezing winters.

 

Preparation Time: 15 minutes

Cooking Time: 15 minutes

Makes- 12 Mini Paranthas

Ingredients and Quantity:

For the Dough:

Whole-wheat Flour- 01 cup

Extra Virgin Olive oil- 1/4^th tbsp

Water – as required to knead dough

Carom Seeds (Ajwain) – 1/4^th tsp.

Coriander Powder- 1/4^th tsp.

Salt- To taste

Fenugreek leaves, sorted, washed and drained, roughly chopped- ½ cup

Garlic cloves, peeled- 06 nos.

Ginger, peeled- ½ inch piece

Green chillies, stem removed- 02 nos.

Extra Virgin Olive Oil- 01 tbsp. / as required to bake paranthas

Muslin cloth, moist- 1/4^th metre to cover the dough

Whole-wheat flour – as required for dusting / rolling the paranthas

For the Laccha and Peanut Salad:

Onion, sliced- 01 no.

Beetroot, peeled and cut into juliennes- 01 small

Roasted Peanuts, skin removed, broken- ½  tbsp.

Red Chilli powder- 1/4^th tsp.

Chaat Masala- 1/4^th tsp.

Green Chillies, slit- 01 no.

Cilantro, finely chopped- 01 tbsp. (Optional)

Rock Salt- To taste

Lemon juice- ½ tsp.

Salt- to taste

For the Garnish:

Small Brinjal (Eggplant), roundels, roasted- 02 nos.

Method:

Coarsely grind methi leaves, garlic, ginger and green chillies and set aside.

In a parat or a thali add the whole-wheat flour, ajwain, coriander powder, salt, olive oil and the coarsely ground methi leaves mixture.

Mix well.

Now add water and knead it to smooth dough.

Cover the dough with a moist muslin cloth, to prevent it from drying.

Let it rest for 05 minutes.

Divide the dough into 12 small balls roll into circular shapes and bake on a hot griddle, on a medium flame on both the sides. Apply olive oil.

Just before service

Combine all the ingredients mentioned for the salad in a deep glass salad bowl and toss well.

Serve the Methi Paranthas hot, topped with Laccha salad and garnished with roasted Eggplant. You may serve it with plain curd or Punjabi Mango Pickle.

Chef Tips:

Top the Paranthas with the salad, just before service or it may turn soggy.