Methi Paratha

For parantha:

2 cups whole wheat flour/atta

1/4 cup besan/chickpea flour

2 tsps oil

1/4 tsp salt

1 cup packed fresh methi leaves, add water, pinch of salt and sugar and leave aside for 15 mts, squeeze out water

water to knead the dough

1 tsp ginger-green chilli-lemon juice paste

large pinch red chilli pwd

1/4 tsp saunf pwd

1/2 tsp coriander pwd

salt to taste

Method

Add all the ingredients mentioned above (except water) in a large bowl and combine well. Slowly add water to form a soft yet slightly firm dough. Let it rest for 15 mts.

Pinch a large lemon sized ball of dough, dust the surface to roll out the roti. Roll out the stuffed dough to form a 7″-8″ diameter circle.

Heat a iron tawa and once its hot, place the rolled out paratha and let it cook for a little less than 20 secs. Flip the parantha and let it cook for a little less than 20 secs. Once light browned spots appear, drizzle some oil or ghee and roast to a golden shade on both sides. Use a spatula to press the puffed areas as the paratha gets roasted.
Serve hot with any curry of your choice or yogurt or raita.