Methi Paratha (Fenugreek Indian Bread)

Last week was very hectic for me as I was busy planning for my son's 3rd birthday party. I had invited few of our family friends and when the guest list exceeded 30 people, I got little panicky as I had no helping hand here. But somehow the event went off well and everybody appreciated the food that I had cooked single handedly. As the football fever is going on and keeping my son's interest in mind, I decided to order a cake which looked like a football. Here is a picture of my son with cake......

                                          

Now coming back to today's recipe, this used to be my favorite lunch box item during my school days. I used to feast on these yummy flaky parathas, more so because these leaves were picked up by my Dad  early morning from our own kitchen garden. The fresh methi leaves looked so good dotted with morning dewdrops sparkling like diamonds. My mom used to make variety of parathas (specially on winters).Using fresh methi leaves enhances the flavor and gives a to the parathas. These taste best when served with plain yoghurt, pickle or with some chutney. I don't put salt in the methi leaves, neither do I squeeze out the water to take out the bitterness because (by doing so all the nutrients will be lost). I feel happy to see when my son also enjoys this tasty paratha.

                                                            

Serves: 6 parathas, Preparation time: 25 minutes


Ingredients:
2 cups Wheat flour
2 big bunches of Fenugreek leaves (methi)
1/2 cup Besan (gram flour)
2 tsp Cumin powder 
1/2 tsp Ajwain (carom seed)
1/2 cup Coriander leaves
1/2 inch Ginger (grated)
2-3 Green chillies
2 tsp Curd
1/2 Red chilly powder
1 tsp Hing (asafoetida)
4 tsp Ghee
2 tbsp Oil for frying the parathas
Salt to taste
Water


Method: 
Rinse the methi in water thoroughly to get rid of the soil particles. Chop the leaves evenly. Make a paste of fresh coriander leaves, green chillies and ginger in a blender. Now in a large mixing bowl add chopped methi leaves and all ingredients (mentioned above) along with the paste. Put little water in the bowl as per the absorbency level of the flour. Do add ghee to the dough to make it soft. Cover the dough with a moist cloth and leave it to rest for 20 minutes. Make equal s balls of the dough (equal sized). Roll the ball into thin round shape (like chappatis). Sprinkle flour to dust if the dough is sticking to the chakkali. Do the same with all the balls to make round parathas. Now in a non-stick pan, cook the paratha on medium flame on both the sides by applying oil. Make the rest of the parathas in the same way. Serve the hot parathas with pickle of your choice, chutney or yoghurt.