Methi Paratha

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India is the largest producer of fenugreek in the world. Fenugreek has three culinary uses: as a herb (dried or fresh leaves), as a spice (seeds), and as a vegetable (fresh leaves, sprouts, and microgreens). Fresh fenugreek leaves are an ingredient in some Indian curries.
The other day I was talking to Sunita regarding vegetarian cooking when she mentioned making methi saag on a regular basis, so inspired by her I bought a bunch but was not sure what to do. 
So I tried to make methi paratha and it turned out pretty good.
Ingredient:
  1. Methi Leaves: 1 bunch finely chopped
  2. Wheat flour: 2 cups
  3. Yogurt: 1/4 cup
  4. Red chilli powder: 1 tsp
  5. Turmeric powder: 1 tsp
  6. Cumin Powder: 1 tsp
  7. Salt: As per taste
  8. Oil For cooking

Procedure:
In a bowl mix the methi leaves, red chili powder, turmeric powder, cumin powder and salt to taste and mix well.
Add the yogurt to the bowl and mix well.
Add flour to the bowl little at a time and knead adding water as required.
Make a smooth dough, apply 1/4 tsp of oil and knead again.
Cover the dough and let it rest for 1/2 hour.
Make 8 equal balls.
First roll them in dry whole-wheat flour.
Lightly press the ball on the sealed side and keep it on the topside when rolling. 
Roll the ball light handed in to 6-inch circles. Whenever the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled paratha.
Place the paratha over the skillet. 
After a few seconds you will see the paratha change color and puff in different places. 
Then flip the paratha over. 
You should see some golden-brown spots on the topside. 
After a few seconds, spread 1 teaspoon of oil on the paratha. 
Again, flip the paratha and lightly press the puffed areas with a spatula.
Flip again and press with the spatula making sure the paratha is golden-brown on both sides.

Serve it hot with curd and enjoy.
Till then happy blogging
Rakhee

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