Methi Paratha

Ingredients:

2 cups whole-wheat flour
1 cup fenugreek leaves washed and patted dry
5 tbs vegetable/ canola/ sunflower cooking oil
1 tsp cumin seeds

1/2 of finely chopped onion

1 tsp ginger garlic paste

1/2 tsp coriander powder

1/2 tsp cumin powder

1/4 tsp garam masala powder1/2 tsp turmeric powder
1/2 tsp red chilli powder
Salt to taste

Preparation:

Heat the oil and add cumin seeds. After about 5 seconds, add onion and saute until get translucent then add ginger garlic paste fry for few second then add all the spices and salt. Add fenugreek leaves. Stir until the leaves start to wilt and get lightly toasted. Let this mixture cool.

Add the spiced methi mixture to the atta, more salt if needed and enough water to make a soft, pliable dough.

Divide the dough into golf ball-sized portions and roll between your hands till they are smooth and without cracks.

Very lightly flour a rolling board or clean counter surface and roll each ball into a circle of 7-8" diameter. For convenience roll out as many parathas as you like, stacking them, ready to cook with a layer of cling film between each paratha.

Heat a griddle 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 chilled yogurt and your favorite pickle or with tomato ketchup.

Thanks Jhumi for sharing the recipe with me.