Methi Paratha , Kacche Aam Ka Chunda n Adrakwali Elaichi Chai ( Ginger Cardamom Tea )
In a bowl add wheat flour, besan , all the powders, salt n mix well , then add chopped methi leaves, Ghee ,oil n curds n knead to a stiff dough .
keep covered under damp cloth n leave it so for 20 mts .
Make equal golf sized balls of the dough .Dust a surface n place the dough on it n bail out paratha shape .
Heat a tawa, Place the paratha on it and just toast like chapathis on both the sides adding ghee at the edges .
Kacche Aam / Raw Mango Ka Instant Chunda adding Jaggery
Wash n wipe it dry with a clean cotton cloth .. Peel them n grate in a bigger grater . Keep aside
In a kadai add oil , add whole pepper corns, broken cinnamon stick n cloves,stir for few seconds n then add grated raw mangoes n stir till moisture is gone . Add jaggery n allow it to melt for 2 string consistency . Add salt n turmeric powder n mix well . Switch off the flame n when it cools add red chily powder n mix again .
Once completely cooled , store in an air tight container n when done properly has a shelf life of one year ,
Adrakwali Elaichi Chai ( Ginger Cardamom Tea )
Boil milk , add water , crushed ginger, slightly crushed whole green cardamom n tea powder .sim the flame n let all the ingredients boil well . switch off n using a tea filter strain it . Add sugar , stir well n serve hot .