methi paratha/fenugreek leaves paratha

Wash & cut fenugreek or methi leaves & keep it aside. After the water has drained out wrap it in a cloth to soak the water completely.

Take wheat flour in a bowl & put salt, methi leaves, jeera powder, grated ginger , finely cut green chillies, asafoetida & mix altogether.

Add water little by little & knead it into soft & smooth dough. Then apply 1tsp oil over the dough & keep it aside for 15-20 minutes.

After 20 minutes take a roti making board & take little wheat flour in a plate. Make small balls of the dough, roll the balls in the flour, put wheat flour on the roti making board, flatten the balls on the roti making board & roll it into the shape of small discs, apply 1 tsp of oil on the disc, , make it into ball again, then again roll the balls in the wheat flour, flatten it & then make it into the size of rotis by rolling it by roller & by covering both sides of the flatted discs by wheat flour. Roll the discs slowly without cracks by using wheat flour powder in between & rolling without cracks.

Keep roti pan on gas, apply oil on the pan & put the roti on the pan slowly, pour oil on the sides of the rotis & heat both sides of the rotis by adjusting the flame from medium to high flame & also apply oil on both sides of the roti while heating it on the pan.

After both sides of rotis are cooked well remove it from pan & serve it hot . Methi paratha can be had with potao subzi or coriander chutney or dahi.