Indian Vegan cuisine with Monika – METHI PARATHA

serves 12 paratha 

INGREDIENTS: Tbsp : Tablespoon Ts : Teaspoon

1 ¼ cup Whole wheat flour (Chapati atta)

1 tbsp gram flour

1 tbsp Oil

½ ts Cumin powder

1/2 ts whole fennel

1 ½ ts Ginger, garlic & green chilli paste or freshly grated or crushed 

½ ts amchur powder (dried mango powder)

3 cups Fenugreek leaves (Methi leaves) plucked, measured, washed and chopped

Salt to taste

PREPARATION :

•  rinse 1 cup tightly packed methi leaves very well in water. drain them completely. chop the methi leaves finely and keep aside. in a bowl or parat add 2 cups atta/whole wheat flour and salt. then add the chopped methi leaves, 1 or 2 finely chopped green chillies, 1.5 tsp finely chopped garlic and 2 tsp oil
  

• pour ½ cup water
  

•  first mix and then start kneading the dough
  

• knead to a smooth dough. add more water if required while kneading. if the dough feels sticky then you can add some more whole wheat flour
  

• make medium-sized balls of the dough.

MAKING METHI PARATHA

• dust the dough ball with some flour and then start rolling the methi paratha.
  

• roll the dough into medium-sized rotis or rounds.

COOKING METHI PARATHA

• place the methi paratha on a hot tawa or griddle
  

•  when one side is bit cooked or about ¼ cooked, then flip.
  

•  spread oil on this side
  

• flip again and you should see some brown spots on the paratha. apply oil on this side too
  

• flip again a couple of times, till the methi paratha is evenly cooked and has golden spots. Press the edges with a spatula so that they get cooked.

you can also stack them in a roti basket or casserole and serve them warm or at room temperature, later.