2 Big Bunches Methi (Fenugreek leaves)
2 Cups Whole Wheat flour
1 Cup Rice flour
Salt to taste
Butter or Ghee (Clarified Butter) for Roasting
For the Masala Methi Paratha :
2 small Onions
3 - 4 pods Garlic
1 inch Ginger piece
3 - 4 Green Chilies
2tbsp Coriander leaves
1 ' tsp Amchur (Dry Mango) Powder
METHODFor Methi Paratha :
Wash and chop Methi leaves. Grind the ingredients for the masala to a paste. Heat oil in a kadai (pan) and bhunno(stir-fry) the masala paste until all the moisture evaporates. Add Methi and Salt and let it cook for sometime. Remove from heat and add the Wheat flour and Rice flour little by little and mix well to form a dough. Divide it into balls. Roll out the balls on a floured surface and roast on a hot tava (griddle) with little Ghee or Butter, turning on both sides.
Serve hot with curds and pickles or chutney.