Methi-Coriander Paratha

Methi (Fenugreek) is very rich in B12 and Vit D while, Coriander is rich in iron. Hence any snack made out of Methi and Coriander is very healthy food to have as it adds to daily nutrition supplement. It is very simple to make Methi-Coriander Paratha. They are generally had as lunch along with some sweets or as dinner along with a glass of milk or chaas (buttermilk).

Preparation time:30 mins
Servings: 3

Recipe:
Wheat flour - 2 cups
Fenugreek (Methi) leaves - 1 cup
Coriander leaves - 1 cup
Big Onion - 1/2
Green Chili - 4 (thai)
Ginger-Garlic Paste - 1 teaspoon
Garam Masala - 1/2 teaspoon
Aam chur - 1/2 teaspoon
Some cumin (Jeera) seeds, asafoetida, salt to taste

Take a bundle of fenugreek and coriander, cut out the roots and clean the leaves. Cut the leaves to small pieces.

Now add some oil to a deep bottomed pan. And add some cumin seeds and let it splutter. Add green chili, ginger - garlic paste and garam masala to it and let it cook until a nice aroma rises takes about 10secs). Now add onion to the mixture and saute until the onion turns translucent. Add the cut fenugreek and coriander leaves and saute for 1min.

Take 2 cups of wheat flour and add a pinch of asafoetida, aam chur, one spoon of oil and salt (to taste),Now add the above mixture to wheat flour and mix very well. Just sprinkle water to the flour as and when required and knead the flour until you a nice smooth dough like shown in the picture.

Now make small balls of dough and then flatten them to the size of a pancake (Tip: touch up with little amount of wheat flour to make the flattening easier).

Heat a flat bottomed pancake pan (girdle) and add a drop or two of oil to it and wait until the pan heats up. Now bake the flattened dough, by turning sides every 10 secs until the paratha is cooked.

Your yummy methi-coriander paratha is ready to be served along with some butter and raitha!! :D