METHI / FENUGREEK LEAVES PARATHA RECIPE

By Kanishka Vijay

This is a unique paratha recipe as the leaves are not stuffed into the wheat balls but are mixed into the dough. You will fall in love with this one!

INGREDIENTS:

1 cup wholewheat flour/atta
1/4 cup pearl millet/ bajra flour
1/4 cup chickpea flour/ besan
2 cups methi leaves/fenugreek leaves (finely chopped)
1 cup leftover dal
1 onion chopped, divided
1 tbsp garlic chopped, divided
1-2 green chilies chopped, divided
2-3 tbsp chopped fresh coriander
½ tsp Kashmiri red chili powder
1/2 tsp dry mango/amchur powder
salt to taste
1/2 tsp garam masala
½ tsp carom seeds/ajwain, cumin seeds &coriander powder each
2 tsp oil
Minimal water as required (to knead dough)
5 tsp oil/ghee (for roasting)

INSTRUCTIONS:
Firstly, in a large mixing bowl take the flours and chopped methi leaves.
Then add the dal, chopped onions, garlic, green chilies, coriander leaves, spices, and salt to taste.Also, add 2 tsp of oil and combine well.
You may need to add some water to knead the dough.
Cover with moist cloth and rest for 30 minutes.
Now pinch a medium-sized ball of dough, roll, and flatten it, dusting with some wheat flour.
Next stuff about 1.5-2 tbsp full of reserved chopped onions garlic and chilli.
Bring the sides together and seal into a ball.
Next, roll the ball into a 5-inch diameter paratha/ flatbread using a rolling pin.
Now on a hot Tawa/ skillet place the rolled paratha and cook for a minute.
When the base is partly cooked, flip the methi paratha.
Brush oil/ghee on both sides and press slightly.
Flip alternately till the paratha is well roasted and acquires brown spots on both sides.
Serve methi paratha with a dollop of butter, raita and pickle!