Methi Paratha

Methi paratha is another simple and tasty variation to the everyday poli. Fenugreek or methi leaves are added to the dough along with besan or gram glour.

I usually make these as weekday lunch. They are easy to make during the morning rush and taste great hot or cold.

You will need
2 cups wheat flour
1/2 cup besan
1 bunch methi
1 tsp. cumin seeds
1 tsp. turmeric powder
1 tsp. paprika
salt to taste
3-4 tbsp. olive oil

Wash the methi and separate the leaves from the stalk. Discard the stalk. Chop the leaves coarsely.
In a mixing bowl add the chopped leaves and all the ingredients except the oil.

Using water knead into a soft dough. Pour a few drops of oil on the palm of your hand and round out the dough. Keep aside for at least 15 minutes. Divide the dough into 10-12 portions. Heat a griddle pan.

Roll out one of the portions of the dough into a flat disc.

Place it on the hot griddle pan. Drizzle a little oil on the sides. Cook until it starts turning brown. Flip it over and cook the other side.

Take off heat. Repeat for all the other portions of dough.