METHI PARATHA.

1 cup fenugreek leaves, cleaned and chopped fine
2 green chillies, chopped fine
1" piece ginger, grated
1/2 tsp powdered cumin seeds
1 tsp oil
Salt to taste

2 cups wheat flour
Water as needed
Ghee or butter to make the parathas

Method

. Heat the oil and add the cumin. After about 5 seconds, add the ginger, methi leaves, green chillies and some salt. Stir until the leaves start to wilt and get lightly toasted. Don't cook it for more than 5 mins. Let this mixture cool.

. Add the fenugreek mixture to the wheat flour , more salt if needed and enough water to make a soft, pliable dough. Divide the dough into equal-sized balls
. Roll out each and cook on a dosai kal until both sides are golden brown.

. After removing from fire, apply ghee on both side and keep covered to maintain softness.