Poojies

Methi Paratha

Methi Paratha a healthy and hearty meal that can be eaten by itself or with other entrees.

Ingredients

1 cup chopped and cleaned fenugreek leaves (methi) (you can also use frozen methi available in the frozen section
2 cups wheat flour
2 tbsp oil to knead the dough and some oil for baking the parathas.
1 tsp cumin seeds
1/2 tsp turmeric powder
1 tsp red chilli powder or 1-2 green chillies chopped per your preference
1/2 tsp ajwain seeds
Salt to taste
Note: To make spinach parathas substitute fenugreek leaves with spinach leaves

Directions

In a large wide bowl mix the flour, fenugreek, 2 tbsp of cooking oil, cumin seeds, turmeric and red chilli powder/green chilies, ajwain and salt.
Add water, a little at a time to this mixture, and knead to form a medium-soft, smooth dough. Divide the dough into small laddoo shaped balls.
Very lightly flour a rolling board and roll each ball into a paratha (slightly thicker than rotis)
Heat a griddle or nonstick pan and fry the parathas one at a time like this: Put a paratha on the griddle.
Do the first flip when you see tiny bubbles rise on the surface of the paratha.
As soon as the first flip is done, drizzle a bit of the remaining oil on the top and spread well over the surface of the paratha. Flip again in 30 seconds and drizzle oil on this surface too. The paratha is done when both sides are crispy and golden brown.
Serve with yogurt or chutney. It can also be served with sabzi's instead of rotis