Methi paratha

Methi Paratha is a Gujrati breakfast Dish....Filling & healthy as this contains Methi leaves (Fenugreek leaves)


To create paratha, sufficient water and salt is mixed in Wheat flour to make a dough. The resulting dough balls are then flattened  to a round shape using a belan (rolling pin). Then, both sides of the paratha are streamed with vegetable oil on a tava, until small brown spots appear. it is the most commonly consumed in India. Popular among is the methi thepla, in which methi (fenugreek) is added as flavour.

Ingredients

Wheat flour: 3 cups
Oil: 4-5 sps
Methi leaves(Fenugreek): 1 bunch
Red chili powder :1sp
Jeera powder: 1sp
Garam masala powder: 1sp
Water: 1+1/2 cups
Ghee( Clarified butter): 2sps

Procedure

Take a broad dish add Wheat flour with salt to taste & keep aside
In a pan add 2 sps oil when heated up add the Methi leaves chopped
Fry it on a medium flame till the leaves are Quilted
Add this to the Wheat flour along with Other spices mentioned above
Mix all together then slowly add little by little water & keep mixing
Make a soft Dough & knead well
Leave it aside for 10 min to rest
Roll the atta & make medium dough balls  
Flatten the dough balls use some more Ata 
Using a rolling pin  roll out to round chapati
Heat a Tawa ( Iron griddle), can even Use Nonstick Tawa
Once hot place the Thepla on top of it & fry for 2 min the Turn around
Apply 1 sp Oil on the Upper surface then turn again
Apply 1 sp Oil on the other side as well cook for 2 min each side after applying Oil
Remove in a Serving plate & smear 1 sp Ghee

Methi Paratha are ready...Best accompanied with Yogurt & Pickle