Yield: 6

Ingredients:  

• 1 cup fresh methi leaves (fenugreek leaves), finely chopped 

• 2 cups wheat flour (atta) 

• 1/2 tsp salt or to taste 

• 1/4 tsp turmeric powder 

• 1/2 tsp Kashmiri red chilli powder 

• 1/2 tsp cumin powder 

• 1/2 tsp garam masala 

• 1/2 tsp carom seeds (ajwain) 

• 1 tsp ginger paste 

• 1-2 green chillies, finely chopped 

• Coriander leaves  

• 1/4 cup yoghurt (slightly sour) 

• 3/4 to 1 cup of water or as required 

• Oil  

Method: 

1. Pluck the methi leaves from the stems. 

2. Rinse them thoroughly 2–3 times in a large bowl of water to remove any dirt or mud. 

3. Finely chop the cleaned methi leaves and set aside. 

4. In a large mixing bowl, add wheat flour.  

5. Add salt, turmeric, Kashmiri red chilli powder, cumin powder, garam masala, ajwain and mix well. 

6. Next, add green chilli, ginger paste, chopped methi leaves, chopped coriander leaves, yoghurt and water. 

7. Knead into a soft dough and apply some oil. 

8. Cover the dough and let it rest for 30 minutes. 

9. After 30 minutes, knead the dough, take a medium-sized portion of dough and roll it into a ball. 

10. Dust with flour and roll into a 10-12 cm circle. 

11. Heat a tawa or flat pan. 

12. Place the rolled paratha on the hot surface. 

13. Cook for a minute, then flip once the base is slightly cooked. 

14. Brush some oil or ghee on the top, flip again, and press gently to cook evenly. 

15. Cook until golden brown spots appear on both sides. Serve hot with raita, pickle, or chutney.