Recipe for Methi Paratha


Ingredients

Whole wheat flour - 2 cups
Fenugreek leaves (Methi) - 2 bunches (about 1 cup)
Red chilli powder - 3/4 tsp
Turmeric powder - 1/4 tsp (optional)
Ginger - 1 tsp (grated)
Carom seeds (Ajwain) - 1 tsp
Salt - to taste
Oil - 2 tbsp
Ghee - 2 tbsp  

Method

Wash the methi leaves and chop it.
Take whole wheat flour in a bowl and add the methi leaves, 1 tbsp of oil, red chili powder, turmeric powder, carom seeds and salt.  Mix everything once. Sometimes I also add 2 tbsp of curd with this.
Add water little by little and keep kneading to make a soft dough. Cover with a damp towel and rest it for half an hour. This resting time makes the dough very pliable and you get soft methi parathas.
Pinch out small balls, flatten between your palms and roll out using a rolling pic. Roll it till you get circular roti about 6" diameter. You can use some dry flour for rolling to prevent sticking. 
Heat a tawa and place the rolled out roti on it.  Cook until the bottom is cooked. Flip it over and drizzle some oil (or ghee) around the roti. 
Cook until both sides are well cooked and some brown spots appear. Serve hot with some extra ghee on top.  

Detailed Steps to make Methi Paratha

Make a dough of whole wheat flour chopped methi leaves, 1 tbsp of oil, red chili powder, turmeric powder, carom seeds, salt and required water.  Cover the dough and rest it for half an hour. 



I had just one bunch of methi leaves on hand and hence only little leaves are seen.



Take small balls and roll into a circular roti using some dry flour. Now it is ready for cooking. Sometimes, I add spread ghee, sprinkle some dry flour, fold it into triangle and roll again just like we make the plain paratha. Today I am just keeping it simple.



Heat a tawa and place the rolled out roti on it.  Cook until the bottom is cooked. Flip it over and drizzle some oil (or ghee) around the roti.



Cook the other side also and some brown spots appear. Serve hot with some extra ghee on top.


Serving Methi Paratha


These parathas can be served with spiced curd or with some pickle.
It can also be served with any curry of personal choice. Here I have served with some butter chicken.