As summer has started here, i have started to grow fenugreek leaves and often make this paratha at home for our lunch. It's one of our favorites and making them using home grown fenugreek leaves is even special.
Adding fenugreek leaves gives a great flavor to the paratha. To avoid the bitterness from the fenugreek leaves, always use fresh and young leaves which have very mild bitterness.
Tips for beginners
- Make sure to wash the methi leaves well and dry it on a paper towel for a few mins before adding it into the flour.
- Roughly chop the fenugreek leaves for even distribution of leaves on the paratha.
- I have used oil for cooking the paratha, but butter and ghee are also great for cooking the paratha.
Methi Paratha | Methi Roti
Preparation Time : 10 mins | Cooking Time : 15 mins | Makes : 10
Recipe Category: Roti | Recipe Cuisine: Indian
Recipe Category: Roti | Recipe Cuisine: Indian
Ingredients
Wheat flour - 2 cups
Fenugreek leaves / Methi leaves - 1 cup
Red chili powder - 1/2 tsp
Turmeric powder - a pinch
Salt - to taste
Water - as needed
Procedure
Take the wheat flour in a bowl and then add the roughly chopped fenugreek leaves, turmeric powder, red chili powder and salt.
Mix it all together well. Next add the water and make a soft dough.
Rest the dough for 10 mins and then pinch a small amount of dough and roll into a smooth balls. 
Roll each dough balls into thin discs by using rolling pin , if needed use flour for dusting. Heat the dosa tava and cook the roti till both sides have brown spots. It hardly takes 1 to 1 & 1/2 mins on each sides.
That's it, Delicious and healthy Methi Paratha / Roti is ready. Serve it with your favorite curry
Related:How to make Malai Kofta Curry
Notes:
- Always cook roti on high flame for a few mins to get the soft texture.
- More time on the tava makes the roti harder.
- For more flavor, you can add 1/2 tsp of garam masala too.
- Adjust the red chili powder as per your preference. The given quantity is for very mild spice.
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