Methi Paratha

Methi is not exactly my favourite thing to be involved in a Paratha. But my husband likes it a lot. And this one was made exclusively for him. I was a bit worried whether it would taste bitter. Si I sauted it just a littke bit more. But it came out okay. He liked it a lot and hence what more should I ask for. 

Ingredients

1 cup Wheat Flour
1/2 cup Fenugreek Leaves, tightly packed
2 Garlic Cloves
1 Green Chilli
1/4 tsp Cumin Seeds
1/8 tsp Turmeric Powder
Salt to taste
Ghee

Instructions

Crush the garlic and green chilli into a little a little course paste and set aside.
Wash and chop the fenugreek leaves and keep it aside.
Heat 2 teaspoons of oil in a pan. Add the cumin seeds and fry for a few seconds.
Then add the ginger garlic paste and fry for a few seconds.
Add the chopped fenugreek leaves and turmeric powder and fry  for a couple for minutes or until it wilts.
Take the flour, salt and fenugreek mixture in a bowl and combine.
Make a smooth dough by adding water little by little. Knead it well.
Cover the dough and keep it aside for 30 minutes.
Divide the dough into 5 equal portions.
Roll each ball into a circle.
Heat a pan and place the paratha on it.
Cook each side with little ghee until brown spots appear on both sides.
Once the paratha is cooked and browned, remove from the pan and keep it in a bowl or roti basket.
Keep covered to maintain softness.
Serve hot with pickle and raita.