Methi Paratha

Ingredients:

• Wheat flour 2 cups -makes around 5 parathas (more or less depend on size of cup and parathas too)
• Fresh fenugreek leaves 1 cup( picked leaves)
• Coriander leaves a handful
• Curd or yogurt approximately 5 tspn(flexible as per your taste)
• Green chilies 2-3
• Ginger garlic paste 1tspn
• Turmeric powder 1/4 tspn
• Sugar 1 tspn(or less)
• Oil 1 tbsp(3-4 tspn….3 tspn for mixing in dough and rest for applying on parathas while cooking)
• Salt as per taste

Method:

• Take 2 cups of wheat flour,add salt,turmeric powder and sugar
• Coarsely grind (without adding water) methi leaves(pick them,rinse thoroughly with water,place these in colander to drain out excess water) along with coriander leaves,green chillies.
• You can use ginger garlic paste or you can add 5 cloves of garlic and about an inch size piece of ginger to methi mixture while grinding
• Remember you need a coarse mixture and not Chutney
• Add this mixture to the flour
• Beat the curd properly ,add little water if needed to prepare sort of buttermilk(lassi or chaach)
• Add this buttermilk little by little and knead the flour till it binds properly(as done for phulkas or rotis)
• Finally add 1 tbsp of oil and smoothen it
• Let it rest (covered) for about an hour
• Later divide the dough into 5-6 small size rounds.
• Roll each one as regular roti(not too thick as parathas but not too thin like phulkas)
• Place it on hot griddle and roast it on both sides,drizzling a tad of oil while flipping ,till small brown spots appear on surface.Serve them with any Subzi,papad or curd

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