Makes: 4-6
Prep Time: 20 mins
Cook time: 5-8 mins each
Things you need:
Methi
1 bunch methi washed (fenugreek) Leaves picked, stalks reserved
Atta Dough
300g Atta flour
1 Tsp (3g) Salt
1 Tsp (3g) Ajwain seed (carrom)
1 Tsp (3g) Garam masala
1 Tsp (3g) Ginger paste
1 Tsp (3g) Garlic paste
1 Tsp (3g) Chaat masala
1 Tsp (3g) Extra Virgin Olive Oil
0.5 Tsp (1.5g) Ground cumin
0.5 Tsp (1.5g) Red chili powder
0.5 Tsp (1.5g) Ground turmeric
1 Green chilli finely diced
30g Greek yoghurt
Ghee for frying
Steps
Pick the methi leaves and reserve the stalks. Wash everything. Boil the stalks in a pan with enough water to cover them and a good pinch of salt to counteract some of the bitterness. Drain and reserve the water as per the video.
Add all the spices, chopped methi, oil and greek yoghurt to the atta flour. Add the methi stalk water and mix and knead the dough as per the video. Form into a ball. Sometimes it might need more flour or water depending on the type of flour you use. Knead for 5-7 mins as per video. Put the atta in a bowl and then add the oil and rub it all over. Cover with a cloth and let it rest for 30 mins.
After 30 mins portion the parathas into 4 or 6 dough balls depending on size you want. Cover the dough balls and roll out one at a time as per video.
Cook in a tawa or dry skillet as per video. After the first flip add 1 tsp of ghee and cook as per the video. Flip over again and add more ghee on the other side and cook as per the video. Keep your heat low and not to high or they will burn. Total cook time should be 5-7 mins. Don't be afraid to flip a few times and move the partaha around in the pan for even cooking. Eat hot and fresh with ajar (pickles such as mango) and seasoned greek yoghurt.
Tips
These freeze well so you can make them in batches.
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