Methi Paratha / Menthe Soppina Chapati

Ingredients:

Fresh Fenugreek Leaves (Methi) – 1 bunch
Whole Wheat Flour – 2 cups
Milk – 1/4 cup
Cumin Seeds – 1/2 tsp
Asafoetida Powder – a pinch
Green Chillies – 2
Garlic Cloves – 2
Salt to taste
Oil/Ghee – 1/4 tsp for roasting each chapati

Method:

1. Grate green chillies and garlic cloves and keep aside.
2. Handpick the fenugreek leaves from the bunch and leave out the stems.
3. Wash the leaves thoroughly in water. Do not chop or cut the leaves and it makes the chapati taste bitter.
4. In a large mixing bowl, take milk, salt, cumin seeds and asafoetida powder.Mix well.
5. Add fenugreek leaves, grated green chillies and garlic cloves. Mix well.
6. Now add flour and knead it into smooth dough using little water until it pliable.
7. Set it aside for 30mins.
8. Take small portions of this dough to make medium lemon sized roundels.
9. Take a roundel and roll it into thin disc.
10. Place it on a preheated griddle, and roast either sides smearing little oil/ghee until small brown specks appear on the surface.
11. Serve hot with any gravy/curd/pickle.