Methi paratha

Ingredients
•Wheat flour........................................2 C
•Salt.....................................................1 Tsp
•Turmeric powder................................½ Tsp
•Minced Ginger...................................2 Tbsp
•Green chillies.....................................2
•Each cumin and fennel seeds..............1 Tsp
•(dry roasted and powdered)
•Chopped Fenugreek leaves................1 C
•Yogurt................................................1/3 C
•Oil.....................................................2 Tbsp
•Water................................................½ C
Preparation
Oil for brushing and pan frying the paratha
1.Combine the wheat flour, salt, turmeric, ginger, green chillies, powdered
spices in a bowl. Add yogurt and fenugreek leaves. Mixing well, pour the
oil. Add only enough water (if needed) to make a non-sticky kneadable
dough. Leave for 15-20 minutes.
2.Preheat the tava or pan over moderately high heat.
3.Divide the dough into 12 balls. Roll each ball into 6 inch wide discs.
4.When the pan is hot, spray the surface with little oil, and transfer the disc
of dough. When the top surface shows bubbles, turn it over and cook on
reverse side. Now, sprinkle some oil over the top of the disc and cook for
30-40 seconds. Turn again and drizzle oil on this surface too. Press around
the edges. The paratha is done when both sides are golden brown in color.
5.Serve hot with any chutney or vegetables of your choice.
Yield
12 Parathas