Methi Paratha

Ingredients

• 1 cup Wheat Flour (Aata).
• 1/3 cup Gram Flour (Besan)
• 50gms Fenugreek leaves (Methi)
• 1 Red Onion medium sized.
• 4 Green chillies.
• 1 Inch Ginger
• 1 Tea spoon Ajwain seeds
• 1 Tea spoon Kasoori Methi
• 1 Tea spoon Ghee
• 1/2 Tea spoon Salt
• 1/4 Tea spoon Turmeric (Haldi)
• 1 pinch asafoetida (Hing)
• 1 Tablespoon Coriender chutney (optional)
• 1 Tablespoon Yogurt.
• Water to make the dough.

Preparation

• Finely chop the Fenugreek leaves.
• Finely chop the onions and ginger
• Chop the green chillies into fine pieces.
• Mix all the ingredients (except water) and try making a dry dough for a few mins.
• Add water slowly, mix everything well and kneed to make a soft dough.
• Keep the dough covered with a wet cloth for 10-15 minutes before making paratha.

Steps

• Make a few medium sized balls with the dough.
• Flatten the balls with a rolling pin. Dust some dry wheat flour as and when needed.
• Roll it to a circle.
• Place the rolled bread on the hot pan (tawa).
• Flip the roti, when the base is partially cooked.
• Spread some ghee on the partially cooked part of the roti.
• Flip the roti again when the other side is partially cooked.
• Spread the ghee again on this side.
• Press the edges of the roti with a spatula to make sure the edges are cooked well.
• Flip it once or twice to make sure that the roti is evenly cooked.
• Serve the roti with butter and chutney.