Last month we went to the Ikea store in New Haven. Afterwards we were really hungry and we felt like Indian food. So we left the store and located the address of a nearby Indian restaurant. When we located the restaurant, there was no parking in sight and we had to park a few streets further. We decided to check out the restaurants in that neighborhood and that is when we found this diner looking restaurant. It was a diner turned into a Indian restaurant and for a moment I felt like I was back in Delhi at a wayside diner. The food was great and being a college town, it was filled with many students. I had methi parantha and shrimp vindaloo that day. It was a very satisfying meal and that doesnt happen to me often in Indian restaurants.
This post is my attempt to make the methi parantha at home. A google search located this recipe for me. Another dish I wanted to tackle was Saffron Hut‘s Sour creamwale baingan. This is my third attempt at cooking eggplants from cooking blogs. (First and second attempt) For a person who used eggplants only for cooking sambhar, eggplants are going to be a regular in my kitchen.
Firstly I made the dough.
Then I tackled the methi. I plucked out some leaves from methi and mixed it with some salt. That was my filling.
Rolled out the dough. Put the filling in centre. Made it into a ball. As I was making it into a ball, every thing started leaking from the sides. I managed to save it by sprinkling some flour and it turned out ok.
Roll out the dough very lightly. Put some filling in centre. Reshape into a ball. Roll out into a thick parantha. This seemed to hold the filling inside, without spilling all over.
Just mixed the leaves with the doughball and make the parantha. Seemed easy enough.
I would love to hear from you if you know the way to make methi parantha. I want to learn how to make this the way it is supposed to.
After my experiments and cooking, it was a very satisfying lunch for me with methi paranths and SH’s sourcream baingan.