Heeng Methi Paranthas
Heeng Methi Paranthas served with Lahori Paneer, Jeera Rice and Sweet Lemon Pickle
Heeng is Asafoetida and Methi is Kasuri Methi. Wow what a combination, what a flavour. The first time I tasted this dish, was in Chandni Chowk in Delhi. It was a Punjabi Dhabba, the food was served piping hot. I loved this combination. I took the recipe from Rajinder Brar, the owner of the dhabba. I am so happy to share this recipe. A very unique tasting combination. Do try and enjoy.
Whole wheat flour – 2 cups
Hot ghee – 2 tablespoons
Heeng ( asafoetida powder ) – 1/2 teaspoon
Jeera ( cumin )powder – 1 teaspoon
Crushed kasuri methi leaves – 1 tablespoon
Ajwain ( omum) seeds – 1/2 teaspoon
Salt to taste
Butter milk – 1/2 cup
Water – required amount to knead the dough
To Drizzle around the paranthas – required amount of oil
Take a big flat plate. Add the wheat flour, hot ghee, salt to taste, heeng powder, crushed kasuri methi powder, jeera powder and the ajwain seeds. Mix well. Pour the butter milk and mix well. Sprinkle water and knead well to make a soft dough. Cover the dough and rest it for30 minutes. Make paranthas and cook on a tava. Drizzle oil all around and cook on both sides to a golden colour. Serve hot with a pickle and Lahori Paneer. Tastes ultimate.
1) Add only the leaves of kasuri methi ( crush well and add ). Do not add the stalks of kasuri methi.
2) Do not over roast the paranthas, it will not be soft.
3) The paranthas can be a little thick.