Methi paratha| Fenugreek flatbread

    If you ask any north indian that name one dish that they can eat at any time of the day... the very common answer would be PARATHAS or PAROTHA as they say in punjabi. Punjabi's can have parathas anytime like for breakfast or lunch or snack time and even for dinner. 
   There are a lot of things that can be experimented with parathas. They can be made with refined flour, wheat flour or multigrains aata. The choice of fillings is just endless, Aloo, paneer, green peas, radish, and so on.... The style of making parathas also has options like you can make stuff parathas with different fillings or you can mix the fillings with the flour and make dough of it...later being the easier option.

   Also the parathas can be made in a tandoor, inverted iron  kadai or a Tawa. Options are unlimited when it comes to making parathas. 
   Now Methi paratha or Fenugreek flatbread is one of the most loved parathas by all punjabis. And that being my hubby's most favourite, i make methi parathas quite often. My mom makes Methi parathas with wheat flour+maize or makka flour. But i can't find makka flour here in south india so I make the parathas with wheat flour+chickpea flour/besan. So if you find the makka/maize flour just add that instead of besan.
   So friends try this easy methi parathas. Here are the step by step pics of how to make methi parathas...

Ingredients:

• 1 cup wheat flour
• 4 tbsp chickpea flour/besan
• 1 cup fresh methi/fenugreek leaves, washed and chopped
• 1 large onion, finely chopped
• 4-5 tbsps Ghee/clarified butter
• Salt to taste
• 1/2 tsp Red chilli powder
• 1/2 tsp Turmeric powder
• 1 tsp Cumin powder
• Water as required

Method:

1. Seive together wheat flour and besan. Mix methi leaves, onion, salt, red chilli powder, cumin powder, turmeric powder and mix well.
2. Now knead this mix with water. The dough should not be runny or too stiff. It should be soft but firm. Just at the end add 1 tbsp ghee and knead the dough again lightly. Cover and let it rest for 10 minutes.
   
3. Make equal size balls from the dough.
4.  Take one ball and roll it into a round roti shape. The roti should not be very thin or thick.
   
5. Heat a iron tawa and put the prepared roti on it. Flip it after few seconds and cook on the other side. Now toast the paratha using ghee on both sides. 
   
6. Methi parathas are ready. Serve it with Plain yogurt and butter.