Methi Paratha

Methi leaves or fenugreek leaves are rich sources of protein (46⁒ of DV), fibre(98⁒ of DV),vitamin B and iron(186⁒ of DV). It improves digestive problems and reduces inflammation, promotes milk flow in breastfeeding women.This Paratha can be taken as it is since it has all masalas infused in it.

Serving: 2

Ingredients:

Wheat flour  - 1 1/2 cup
Methi leaves - 1 cup (chopped)
Red chilli powder - 1 tspn
Cumin powder - 1/2 tspn
Garam masala -  1/2 tspn
Turmeric - 1/4 tspn
Ginger garlic paste - 1 tspn
Ajwain - 1 tspn
Oil - 1 tbsn (while making dough)
Salt to taste

Method:

1. Grab all the ingredients.

2. In a wide bowl mix all the ingredients together and make a soft dough by adding water little by little. Close the bowl. Let it sit for 2 hrs.

3. Divide the dough into equal portions and make round balls.

4. Take a small portion from the dough and roll it in the shape of chappathi.

5. Heat a tawa and place the paratha. Cook on both sides by applying oil.

6. Methi Paratha is ready to serve.

Notes :

Curd is a good sidedish for this kind of paratha. You can mix any kind of pickle gravy with chopped onions which is also a yummy combo.