Methi Paratha

Here's another paratha for RCI Punjabi Cuisine, the Methi Paratha! Methi(Fenugreek) is one sabji I strongly hate.. Its the same with most of the leafy vegetables :( But this is the only way used to eat Methi, in form of parathas.. Hence mom used to regularly make them for breakfasts or tiffins.. Methi paratha differs from other parathas since this does not need any stuffing. In methi parathas that I make, the methi is usually mixed alongwith the dough. Hence its easy to make this since its just the work of rolling it. As methi is directly added to the flour while making dough, the methi is neither cooked nor boiled. Hence, the vitamins (or whatever :D) provided by methi are totally preserved! So here's totally nutritious Methi Paratha for you!

Methi Paratha

Makes:

7-8 Parathas

What you need:

1 bunch Methi(Fenugreek)- picked and finely chopped
2 cups Wheat flour
2-3 tsp Red Chilli Powder
1 tsp Turmeric Powder
1 tsp Garam Masala
1 tsp Corriander Powder
1 tsp Cumin Powder
1 tsp Ajwain
1 tsp Ginger Garlic Paste
2 tbsp Yoghurt
1 tsp Sugar
Salt to taste
Oil

How to proceed:

1)Mix all ingredients and knead to a soft dough
2)Keep aside for 30 mins
3)Divide dough into 7-8 equal sized parts and form round balls
4)Roll each ball to thin parathas
5)Bake using oil/butter
6)Serve hot with Yoghurt or pickles!