Methi Paratha | Methi Chappthi | Fenugreek Leaves Recipe

I am so glad to get my camera back and couldn't wait to do a post. Thinking about posts I found that I have  hardly updated roti/ chappathi recipes here. my last one was the Aloo Paratha which was done ages ago, seriously those click are so average bad when I look at it now. So wanted to do full justice with pictures and here we go. I hope its a virtual feast for all of you.

Methi paratha / Methi Chappati / Methi Thepla is an Indian spices flat bread this is super easy to make and gives perfect moist roti's. This is a great recipe for anytime of the day, I know people who have this for snacks / breakfasts too. I never used to be a fan of methi (Fenugreek) and after marriage, I used to like kasthuri methi but hated methi leaves (confused right? :P)  somehow I get bored with carrots & beans the usual stuff, so I tried incorporating greens in roti's and wish to share more of my parathas here hopefully. I have used simple and basic spices in the dough and used warm water to knead. 

Ingredients 

Fresh Methi leaves - 1 bunch, washed and finely chopped

Wheat flour/ atta  - 2 cups

Warm water - less than 1 cup / as needed to knead

Shahi Jeera/ Black Jeera - 1 tsp *check notes

Salt- to taste

Olive oil - 1 -2 tbsp

Turmeric powder - 1/4 tsp

Red chilli powder - 1/4 tsp

Method

• In a non stick pan, heat oil add the shahi jeera and let it roast until the flavors are released add the methi leaves and let it wilt, mix turmeric, red chilli and salt. Let it cook for a minute
• In the meantime in a mixing bowl add the wheat flour, make a well in the center and add the methi masala, mix well add the warm water and oil(optional) to knead into a smooth dough, set aside for 5 minutes
• Heat a non stick skillet and on medium-high flame, start knending the dough for 2 -3 minutes and making small balls. Using a rollling pin flatten the dough to make roti's
• Cook the roti on both sides, repeat the same for the remaining dough

Serve hot with spiced curd/ spiced chai

Cooks Wisdom 

- You can use curd, milk to knend the dough but using water and methi leaves in itself gives moist rotis

- Makes sure skillet is nice and hot to make the rotis

-Adding olive oil is optional you can use ghee, refined oil too

- The same recipe can be used to make spinach parathas
- If you do not have shahi jeera you can use Ajwain seeds/ jeera