Methi Parantha

I always try and camouflage certain ingredients which Iam not too fond of eating and eat just because its good for the body. So making it into paranthas were a good solution. Have it with tomato ketchup, achaar or any sabji for that matter. An easy thing to make, it doesnot require cooking or stuffing. Just mix it with the flour and knead it into a dough and your job is half done. Fenugreek leaves and stems are a good source of calcium, iron and vitamins. So good for growing children and pregnant woman!!



Ingredients:

• 1 Bunch - Methi sag or Fenugreek leaves, chopped
  
• 2 cups - Wheat flour
• 1 - Onion, very finely chopped
• 1/2 tsp - Red chilly powder
• A generous pinch of Turmeric powder
• Couple of pinches of Jeera or Cumin seeds
  
• Some coriander leaves, chopped
  
• Salt to taste
• Water to knead the dough
  
• Oil to smear on the parantha
  
  

Method:

• Mix all the ingredients except oil and water in a large bowl. Add water slowly and knead it into a soft dough like how you prepare for normal paranthas.
• Take small portions of it and roll it into circles and put on a hot pan and cook both sides. Apply oil on both the sides and cook well. Repeat the process with the rest of the dough.

Note:
You can store this dough in the refrigerator for 3-4 days if kept in air tight containers and use for a quick snack or breakfast or as and when you are hungry.