Methi Paratha

Today I harvested Methi and Coriander leaves from my garden. What a joy to harvest coriander leaves... the fresh aroma combined with the serene morning breeze forced me to take long deep breaths. And being a Saturday morning, no worries to prepare food in a hurry... and I get more time to take snaps... while enjoying my early morning cooking to the tunes of FM.

Few snaps of today's harvest before jumping into the preparation of Methi Parathas...

Ingredients:  

• 4 cups whole Wheat flour/atta
• 2 cups Methi/Fenugreek leaves
• 1 tbsp Oil
• 1 or 2 Green chillies, finely chopped
• 1 inch Ginger
• 1 tsp Red Chilli powder
• 1/2 tsp Turmeric powder
• 1 tsp Coriander powder
• 2 tbsp Sesame seeds
• 1 tsp Jeera
• 1/4 tsp Ajwain/carom seeds
• Salt
• Few strands of Coriander leaves
• Ghee

Preparation:   

Rinse the methi leaves, drain them, chop finely and keep aside. 

In a mixing bowl, add wheat flour, all the powders, jeera, ajwain, chopped chillies and grated ginger. 

Add the chopped methi leaves, sesame seeds and chopped coriander leaves.

Mix everything with required amount of water and 1 tbsp oil to knead into a dough.

Make medium sized balls from the dough and roll into parathas.

On a hot tava or pan, place the paratha and flip when one side is partly cooked.

Spread Ghee on this side and flip again to apply ghee on the other side.

 Cook the paratha until you see brown spots.

Serve it hot with Peanut chutney. But kids have to wait until the parathas cool down a bit...

My kids were over excited and showered me with their kisses. Methi parathas made my day :-)