Methi Paratha

When it comes to the ethnic Indian cuisine the most common ingredient would be fenugreek leaves.
Fenugreek leaves are very bitter in taste but when combined with other spices it gives out a nice aroma. Fenugreek is the most widely used ingredient in Indian cuisine.
I use a lot of fenugreek leaves in my kitchen. Missi roti has kasoori methi( dried fenugreek leaves) and methi thepla in my blog has fresh fenugreek leaves.

Ingredients,
Wheat flour - 1 1/2 cups
Fenugreek leaves/ fresh methi leaves- 2 cups (chopped)
Salt - 1/4 teaspoon
Carom seeds / Ajwain- 1/2 teaspoon
Red chili powder - 1/4 teaspoon
Coriander powder - 1/2 teaspoon
Cumin powder - 1/2 teaspoon

1. Mix wheat flour,carom seeds,fenugreek leaves,salt,red chilli powder,coriander powder and cumin powder.
2. Wash and chop fenugreek leaves and measure them to 2 cups.Grind methi leaves with water enough to grind( around half a cup).
3. Add this ground methi leaves to the flour mix and mix well.Knead it into dough.
4. Divide them into 10 equal parts.
5. Roll out each part flat into roti size.
6. Put it on the hot tava and bake it both the sides.
7. Grease with oil while flipping.

wash and chop the methi leaves.Measure them and 

grind into fine paste.

Mix flour with carom seeds,coriander powder,cumin powder

salt and red chilli powder.

Grind methi leaves.

Slowly add the ground methi leaves into the flour mix.

Knead it into dough.

Divide the dough into 10 equal parts.

Add some flour on the working place and dust each ball 

in flour .

Roll into roti size.

Put it on the hot griddle, as it starts to rise

smear oil.

Flip it and smear oil on top.

Methi Paratha.