Fenugreek Paratha - Methi Paratha

Everytime I go grocery shopping, other than spinach, cilantro and mint its difficult finding fresh greens. The store keeps them in the fridge and everytime I reach for them they look limp and not so crisp. I finally had some luck finding some very fresh fenugreek leaves. One thing about greens is that they reduce to nothingness as you cook. I bought about 4 bunches, used some for the paratha and some Im going to make a sabji with besan. Thats on another post...I served this with the Kadai Chole

Prep Time - 1 hour  | Cooking Time - 5mins

• 2 cups whole-wheat flour
• 1 cup fenugreek leaves washed and patted dry
• 5 tbsps vegetable/ canola/ sunflower cooking oil
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1/2 tsp red chilli powder
• Salt to taste

Put the flour, fenugreek, 1 tbsp of cooking oil, cumin seeds, turmeric and red chilli powders and salt into a large mixing bowl. Add water, a little at a time to this mixture, and knead to form a medium-soft, smooth dough. Keep aside for 30 minutes.

Divide the dough into golf ball-sized portions and roll between your hands till they are smooth and without cracks. Very lightly flour a rolling board or clean counter surface and roll each ball into a circle of 7-8" diameter (5-6mm thick). Heat a griddle and fry the parathas one at a time like this: Put a paratha on the griddle. The paratha is done when both sides are crispy and golden brown. Serve with chilled yogurt and your favorite pickle or chutney.