Recipe- Winters Are Incomplete Without Methi Paratha

Whole wheat flatbreads with fresh fenugreek leaves, this Methi Paratha is especially popular in northern India during winters. Best enjoyed with white butter and a cup of chai!Fresh methi (fenugreek) leaves are in abundance during winters and so they are used in a numbers of recipes during this time of the year. Methi leaves are rich in vitamins and minerals and are also known to have a positive effect on cholesterol and sugar levels.

Ingredients

2 cups atta 260 grams, whole wheat flour
2 cups chopped methi leaves around 50-60 grams (weight of leaves only)
1/4 teaspoon garam masala
1/2 teaspoon ajwain carom seeds
1 green chili finely chopped
3/4 teaspoon salt or to taste
2 teaspoons oil + more to cook the parathas, I used avocado oil
water to knead the dough, around 1/2 to 3/4 cup

Method

* To a large bowl, add all the ingredients- atta, chopped methi leaves, garam masala, ajwain, chopped green chili, salt and 2 teaspoons oil.

* Add water little by little to knead to a smooth and soft dough. You will need 1/2 to 3/4 cup water (depending on the quality of the atta you are using). Cover and rest the dough for 20 minutes.

* Then divide it into 8 equal parts, each weighing around 65-67 grams. Meanwhile heat the tawa or iron skillet on medium-high heat.

* Take one dough ball (keep all other covered so that they don't dry out), and roll it between your palms to make a round circle. Then flatten it and start rolling using a roller.

* Dust with dry atta as needed and roll evenly to a circle of around 6-7 inches in diameter. Make sure that the paratha is rolled evenly.

* Then place the rolled paratha on to the hot tawa. Cook the side for around a minute and then flip over. Apply oil, round 1/4 teaspoon on the half-cooked side and then flip again.

* Now apply oil on the other side as well. Press with a spatula and cook the paratha until both sides have golden brown spots on them.

* Repeat with the remaining dough balls and make all parathas similarly. Serve methi paratha with pickle, yogurt and a cup of chai.