Methi Paratha

Ingredients:

Thepla

Wheat flour (Atta)          -  2 cups
Methi(Fresh Fenugreek) -  1 cup
Green chilies                   -  3 nos
Garlic                             -  5 - 6 pearls
Ginger                            -  1 inch
Curd                              -  1 cup
Coriander powder          -  1 tea spoon
Jeera powder                 -  1 tea spoon
Red chili powder            -  1 tea spoon
Turmeric powder            -  1/2 tea spoon
Asafoitida (Hing)             -  1/2 tea spoon
Jaggery (Gud)                 -  1 tea spoon
Ghee                               -  1/2 cup
Salt to taste

1.  Clean, wash and chop fresh fenugreek leaves.
2.  Grind together green chilies, garlic and ginger.
3.  In a big bowl, take atta, add coriander powder, jeera powder, red chili powder, asafoitida, salt and jaggery.
4.  Mix thoroughly.  Now add the ground masala and chopped fenugreek leaves.
5.  Add the curd and mix it into a tight dough.  If necessay add water.
6.  Keep the dough in an airtight container for 1 hr.
7.  Take a small portion of the dough, make it into chapati with rolling pin.  A little atta can be used for dusting the dough, so that it does not stick to the board or the rolling pin.  Do the same with all the dough.
8.  Heat the tawa and cook the rolled parathas on both the sides adding 1 tea spoon of ghee on each side.  The flame should be kept in low only.  Once small brown colour spots starts appearing on the paratha, remove from stove.
9.  Serve with curd and pickle.  This type of paratha staying good for two days.  So are very ideal for travelling.