Methi paratha

Parathas have been our favourite since my mom introduced to it in childhood. Among all the varieties of parathas methi paratha has its own unique taste and flavour. Whenever Methi is brought we end up making either paratha or poori out of it. Now-a-days we found another great recipe from methi-- Methi tomato paneer  will post that too soon with my variations .

Ingredients:

Methi/fenugreek leaves - 1 bunch

whole wheat flour  (atta) - 2 cups

salt - 1 tspn

chilli powder - 1tspn

garam masala - 1/4 tspn

coriander powder - 1/4 tspn

oil - 1 tbspn for dough

oil - for making paratha.

Procedure:

Methi leaves if directly chopped will bring in the stems which dosent taste that well.

Its better to pluck the leaves one by one and use for any cooking which is time taking. Few directly chop them but I prefer removing the leaves. This can be done on a holiday or at night while watching tv and can be stored in air tight container and can be used for around 5 days

Clean all the leaves thats been plucked. 

Finely chop the leaves. Itll taste better and spread across the paratha if its finely chopped.

In a bowl add the wheat flour, salt, garam masala, coriander powder, chilli powder and mix properly.

add the chopped methi leaves and mix it to form a dough.

Add water as needed to make a soft dough. The water from washed leaves should be enough . 

So first mix the dough without adding water and add water if its not enough.

Once dough is done add 1 tbspn oil and knead the dough for 10 mins.

Make gold ball size balls of the dough and keep aside.

Take one ball and spread it with a rolling pin to form a 7 inch circle or paratha. Dust flour as needed while preparing parathas.

Make all the parathas and keep aside.

Take a flat pan /tawa in medium flame.

Once hot add one paratha and let it slightly roast on one side. flip the paratha and spread few drops of oil across the paratha.

flip the paratha again and apply oil on the other side.

Once the paratha is roasted on both sides remove it from tawa and keep aside.

Paratha can be had with pickle and curd.