Fenugreek Paratha

It is a type of Indian flat bread with layers.

Tamil name: Venthaya Roti or Vendhaya purotta

Hindi name: Methi Paratha

Ingredients: 

         

·        Whole wheat flour:  2 cups

·        Edible oil or ghee: 2 tbsp

·        Chopped fenugreek leaves (methi): ½ cup

·        Oil to shallow fry

·        Salt to taste

Method of preparation:

·        Mix wheat flour, salt, ghee/oil and methi (fenugreek) leaves.

·        Using warm water, make a smooth, soft and pliable dough.

·        Take table tennis ball sized dough.

·        Roll it into flat parathas of about ½ cm thickness.

·        Use dry plain flour for dusting, to help in rolling.

·        Heat skillet or tava.

·        Place paratha on the hot skillet.

·        After a while flip the paratha and put some oil on top.

·        Again flip it and put oil on top.

·        Cook on both sides until nice brown spots occur.

·        Repeat for all the dough.

Serve hot with chutney.