Directions

• Pick the methi leaves from the stems and keep aside in a colander.
• Rinse them well and pat them dry on a paper towel.
• Give a rough chop to the leaves.
• Heat the oil in a pan and when hot, add the fennel seeds.
• They will release their aroma in less than a minute and add the methi leaves.
• Allow them to wilt along with the sugar and spices and saute for 2-4 minutes.
• Switch off the flame and allow to cool.
• To the same pan, add the wheat flour and gently mix the greens with the flour.
• Keep the water ready and add in increments and mix thoroughly to form a nice pliable dough.Sometimes, a little less water may be needed.
• Knead the dough well and keep aside for half hour or so.
• Divide into six or 8 small balls of dough.
• Using a rolling pin and a little flour for dusting and prevent sticking, roll the ball of dough into a round thin paratha.
• Heat the griddle and when hot, cook the round paratha.
• First cook for less than a minute on one side.
• Then flip it over and cook on the other side.
• A little spray of oil can be used to cook the parathas on both sides.
• The paratha is cooked when brown and dark brown spots are seen on both sides.
• Parathas can be eaten with dal, curry or just plain spiced yogurt.