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Fenugreek (Methi) Paratha

 INGREDIENTS:

  1. Fenugreek (methi) Leaves cleaned and chopped 2 cups  
  2. Wheat Flour 1 cup
  3. All-Purpose Flour 1 cup
  4. Potatoes 2 boiled and mashed  
  5. Turmeric Powder 1/2 tsp
  6. Red Chili Powder 1 tsp
  7. Coriander Leaves chopped 2 tbsp 
  8. Salt to taste
  9. Green chilis 1 tsp
  10. Ginger 1 inch, grated
  11. Oil 2-4 tbsp 
  12. Water to knead the dough

METHOD:

Serving Size: 4-5


Heat 2 tbsp oil in a frying pan. Add the methi leaves, salt, turmeric powder, and red chili powder. Stir-fry for 1-2 minutes until the leaves have just wilted. 


Add the mashed potatoes, green chili paste, grated ginger, and coriander leaves. Mix well, remove from heat and let it cool completely. 


Combine the two flours, salt, and 2 tbsp oil. To this add the methi-potato mixture. Knead to form a soft and smooth dough, adding a splash of water only if needed. Cover and let the dough rest for 5–10 minutes.


Divide the dough into 8 equal parts. Heat a 
skillet on medium heat.



Gently flatten each dough ball and roll it into a smooth round paratha.


Place the rolled paratha on the hot skillet. 
Drizzle oil or ghee on both sides, flipping over in between until golden brown spots appear.


Serve methi paratha with curd, pickle and your choice of chutney.











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