Methi Paratha

 

INGREDIENTS         

1. 1/2 cup Methi leaves also called as Fenugreek leaves chopped
2.  1 cup of Whole wheat flour (Gehu ka atta)
3.  1/4 cup  of Gram flour(Besan)
4.  2 tsp of Ginger Garlic paste(Lahsun Adrak Paste)
5.  1 tsp of Green chillies finely chopped (Hari Mirch )
6.  2 tbsp of Curd(Dahi, Yogurt)
7.  Water as per required to knead the dough
8.  Salt to taste
9.  a pinch of Turmeric(Haldi)
10.  Oil.

METHOD

1.  Rinse 1/2 cup of Fenugreek leaves(Methi leaves) properly. Drain it completely. Chop the methi leaves finely and keep aside.

2.  In a bowl add 1 cup of Whole wheat flour (Gehu ka atta), 1/4 cup of Gram flour(Besan) and salt as per taste.
3.  Then add chopped Methi Leaves, chopped Green chillies(Hari mirch), Ginger Garlic paste (Lahsun Adrak paste), 2 tbsp of Curd(Dahi, Yogurt), pinch of Turmeric(Haldi)  and 1 tbsp of Oil and mix everything together.
4.  Now add Water to knead it into a dough .
5.  Knead  to a smooth dough. Apply Oil on top of the dough if needed.
6.  Cover the dough with a cloth or a plate and keep it aside for 5 minutes.
7.  Take each portion of dough and give it a  round shape like ball and press it between your palms.
8.  Roll it out with a circle having 4-5 inch diameter, spread few drops of oil over one half portion using a spoon.
9.  Fold it into a half circle, again spread few drops of oil over it and fold into a triangle.
10.  Coat the triangle shaped pattie with dry Wheat flour (Gehu ka atta) and roll it out into a thin triangle having approx 6-7 inch long sides.
11.  Heat the tava over medium flame. When tava is hot, place the roll paratha over it.
12.  When tiny bubble start to appear on the surface, flip the paratha and cook the other side of paratha by spreading 1/2 tsp of oil over it.
13.  Press it gently with spatula and flip it. Cook until golden brown spots appear on both sides.
14.  Finally serve Methi paratha with raita and pickle.