Methi Ka Parantha

How I learnt it – Love for learning new and different dishes. All the credit goes to my father. He is not only a great!!! Cook but also a wonderful father and husband. At the tender age of 13 he taught me how to make round chapattis. To be frank, I just knew how to make good phulkas before marriage.
It is an easy recipe for professionals. Due to lack of time they are unable to make stuffed paranthas. Add the fresh green methi leaves to the flour with all the spices and make the paranthas. They taste heavenly!!!!


Ingredients


Methi – 1 cup (chopped fine)
Wheat Flour – 3 cups.
Green chilies – 2 chopped fine
Onion – 1 chopped fine.
Ginger – 1” grated
Salt – as per taste.
Turmeric powder – ¼ tsp
Saunf ( fennel seeds) – 2 tsp
Refined oil – 2 tbsp



Procedure



1. Wash the fresh green methi (fenugreek) leaves thoroughly.
2. Chop them fine.
3. Add the methi leaves to the wheat flour.
4. Add all the above spices and onion, ginger and green chilies.
5. All the ingredients should be mixed well.
6. Add 2 tbsp of oil. Make the dough using little water.
7. Place a girdle/ tawa on the gas stove.
8. Take a small ball of dough. Dust it with the wheat flour.
9. Make a circular/ square shaped pancake.
10. Put it on tawa and cook it. Turn the other side after few seconds.
11. Splatter some refined oil/ ghee on both sides and cook.
12. Remove from heat and serve hot with yogurt/ butter or pickle.




Tip - The salt should be little on the higher side. We have to take into consideration both the quantity of methi leaves and the wheat flour.