Methi(Fenugreek Leaves) Parathas

Methi is one ingredient of Indian Cooking which leaves the whole house with its wonderful aroma. Try this recipe which uses methi leaves and you will believe me.



You will need:
About 1 Cup chopped fresh methi leaves( a little more or less is perfectly fine)
2-3 spoons yoghurt
1 Spoon Cooking Oil
About 1 -1.5 Cups ( about 120g or 4 ounces) Wheat Flour/Atta for the dough and a little extra for dusting
Salt to taste
1 Spoon Garam Masala
1 Spoon Dhania Masala
1 spoon ginger-garlic paste

Method:

Remove the stem from the bunch of methi leaves and chop it roughly.Wash the leaves well in water.Soak these chopped methi leaves in a bowl of water with salt for about 5 minutes.This will remove the bitterness that the methi leaves inherently have.You can skip this step if the bitter taste is alright with you.

After 5 minutes,strain the water from the methi leaves and keep aside.

Next,in a mixing bowl,add the methi leaves and all the other ingredients one by one except flour.Mix well so that the flavors incorporate.Now,add the wheat flour slowly and make it into a dough(like for rotis).There is no need of water ,but,should you need then add water slowly. Make this a dough,cover the bowl and keep aside for atleast 15-20 mins.

After 20 minutes,make small portions of the dough in the form of balls.Dip the balls in dry flour(for easy rolling out) and use a flat surface to roll out into parathas using a rolling pin.

Once all the balls are rolled out,heat a griddle/tawa on medium flame and add 2-3 drops of oil on it. Once hot place one paratha at a time and heat it. when one side is done(about 30 seconds) flip and heat the other side. Drizzle butter/oil on both sides(you can leave this step out ).

By now,I am sure your house would be filled with the aroma of Fenugreek leaves

Similarly,follow the process for rest of the dough.

Serve hot/warm with pickle/any kind of raita/gravy.This recipe make 6-7 parathas of about 3 inch radius.