Continuing with my Winter Platter series, here comes the third installment. 😉
Green garlic is available in plenty during the winter. Green garlic are the young garlic before they mature. The vegetable looks like scallions with green stalks and pale bulbs.
The flavor of this fresh green garlic is mild and garlic as a whole, is loaded with immense health benefits. I generously infuse this garlicky flavor into meals, all through the winter. It can be cooked in a broad assortment of cuisines – local to international.
Presenting here is Winter Platter 3, an assortment of Lehsuni arhar dal, Moongre/ Radish pod stir fry, Gajar -matar / Carrot -peas stir fry, Layered methi parantha / fenugreek flat bread, served with mango pickle and kachumbar salad as accompaniment.
Lehsun = garlic
Arhar dal = pigeon pea lentil
Moongre = radish pods
Gajar = carrot
Matar = peas
Methi = fenugreek
Kachumbar = finely chopped onion, cucumber and tomato salad
Except the layered methi parantha / fenugreek flat bread, separate posts will follow for all that is served on this platter.
Layered methi parantha / fenugreek flat bread
Here’s what I did…………..
1 cup – chopped fenugreek leaves
2 cups – wheat flour + dry flour
1/2 tsp – grated ginger
1 nos – finely chopped green chili
1/4 tsp – salt
pinch of carom seeds / ajwain
water to knead(optional)
1 tbsp – clarified butter / ghee for basting
In a large mixing bowl, mix together wheat flour, salt, green chili, carom seeds and grated ginger. Add the chopped fenugreek. Mix and start kneading. Add warm water, if required. The dough should be firm.
Heat an iron griddle on medium flame.
Sprinkle some dry flour on a flat surface. Make lemon sized ball out of the dough, using a roll pin, roll it out in your desired shape. ( I rolled it in a disc shape).
Melt the clarified butter / ghee. Using a basting / oil brush, brush some on one side of the rolled out dough. Keep this disc aside and roll out another disc. Brush some clarified butter/ ghee on side and lay this on the previously rolled out one. Now roll out a third disc and lay it on the previous two. Do not brush butter on this.
Take this layered disc and roll it out as one single flat bread.
Put this flat bread on the heated griddle and roast both the sides well. Brush clarified butter / ghee, flip it over and brush the other side.
Fry both side well to your desired level of crispness.
Since it will be large sized flat bread, cut it into halves or quarters before serving.
Happy cooking !! 🙂
Cheers !! 😀