Methi Paratha – Fresh Fenugreek Roti

Ingredients (Serves 2 – 3 persons)

1 cup wheat flour/atta

¼ cup gram flour/besan

¼ cup rice flour

1 cup methi leaves / fenugreek leaves, finely chopped

2 tablespoons fresh coriander leaves, finely chopped

¼ cup curd (or 1 teaspoon tamarind paste for vegans)

1 teaspoon freshly grated ginger

1 green chilli, finely chopped

¼ teaspoon turmeric powder / haldi

¼ teaspoon red chilli powder

½ teaspoon cumin powder / jeera powder

salt to taste

½ teaspoon carom seeds / ajwain

1 teaspoon white sesame seeds

2 teaspoons oil for kneading

Water as required, to knead into a dough

Oil / ghee, for roasting

Procedure

1. Take a large mixing bowl and add the wheat flour, gram flour & rice flour to it.
2. Add in the salt & all the spices & mix well with your fingertips.
3. Add the ginger & green chilli & chopped leaves & mix well.
4. Add ¼ cup of curd & the oil & blend it into the flour mix.
5. Add in 1-2 tablespoons of water or as much as needed and knead into a soft, firm dough.
6. Now put it into an airtight container, covering the dough with a moist cloth & keep aside for 15-20 minutes.
7. When you are ready to cook the parathas, divide the entire dough into medium sized balls (about 8), roll each ball between the palms of your hands & then flatten it gently.
8. Roll it out into a circle of around 6 inches with the help of a rolling pin, using some wheat flour to dust.
9. Take a griddle/tawa or frying pan & on a medium flame, roast each paratha lightly, first on one side, allowing small bubbles to form, lightly puff up, then apply a little oil & flip.
10. Repeat on the other side & cook until both sides are soft yet evenly cooked.
11. Serve with your favourite pickle and curds.