Methi Paratha

Soak the plucked fenugreek leaves with enough water, 1 tbsp vinegar & ½ tsp baking soda for about 3 to 4 mins. Gently mix

Drain the water.

Allow the leaves to soak again. Next, drain the water.

Chop the leaves.

Add 2 cups of whole wheat flour & ½ tsp salt or as required. Add the chopped fenugreek leaves, ½ to 1 tsp chopped green chilies (1 to 2 green chillies), 1.5 tsps of finely chopped garlic, & 2 tsps oil.

Add a little bit of water.

Mix or knead the dough until it forms into a smooth consistency.

Add more water as needed.

Pinch the dough and form a neat round balls.

Lightly flatten the dough ball and keep it on the rolling board. Lightly dust the dough ball and the rolling board with some flour. Roll with a rolling pin.

Roll the dough into medium-sized roti or circles having about 7 to 8 inches diameter, sprinkling flour as needed.

Place the paratha on a hot skillet or tawa. Keep the heat to medium-high or high before you place the paratha on it.

When one side is a bit cooked or about ¼ cooked, flip it.

Spread oil or butter on the dough and flip. Flip again.

Keep cooking and flipping until evenly cooked.

Enjoy! Serve warm. For more recipes, visit!