Methi Paratha

Ingredients

• 2 cups whole wheat flour
• 1 cup fresh fenugreek leaves, chopped
• 1 tsp carom seeds (ajwain)
• 1/2 tsp red chilli powder
• 1/4 tsp turmeric
• Salt, ghee/oil, water

Method

1. In a large bowl, combine the flour with the chopped methi leaves, ajwain, chilli powder, turmeric and salt. Add water a little at a time, kneading as you go, until you get a firm, smooth, non-sticky dough (methi releases some moisture as it sits, so add water cautiously).
2. Cover the dough and let it rest for 15 minutes — this relaxes the gluten and makes rolling much easier. Divide it into equal-sized balls, about the size of a golf ball.
3. Dust a ball lightly with flour and roll it out into an even disc, roughly 6-7 inches across, rotating it as you roll so the thickness stays uniform throughout.
4. Heat a tawa on medium heat. Place the rolled disc on it and cook for about a minute until small bubbles start appearing on the surface, then flip. Spread a little ghee on the cooked side, flip again, and press gently with a spatula at different spots — this helps it puff slightly and cook evenly, with golden-brown spots forming on both sides.
5. Repeat with the remaining dough, stacking the cooked parathas under a clean cloth to keep them soft and warm. Serve hot with curd or pickle.