Thepla - Methi Paratha

Methi paratha is a versatile dish which can be eaten for breakfast, lunch, snack or even dinner.It tastes good as it is, however it tastes better with dahi(yoghurt) or chundho(sweet mango achar). These parathas are good for 3 days if kept outside, but won't last till then :). Methi leaves are available easily during winter and i hope you enjoy this dish too!!!

Ingredients
one small bunch of Methi leaves(mine came up to 1cup packed)
2 1/2 cup Wheat Flour (you can use bajra flour or can do 50/50)
2 tbsp Besan (Gram flour)
1 1/2 tbsp Oil
2 tbsp Til
1 tsbsp Ajwain
1/2 tsp Cumin seeds
1 tsp Chili powder
1/3 tsp Turmeric
1/2 cup Yogurt
1 inch Ginger
3 large Garlic cloves
3 green chili
handful of Cilantro
Salt to taste

Method

• Clean ,wash and chop methi leaves
• Make a paste of ginger,garlic,green chili and cilantro leaves
• Add the ginger paste,methi leaves, oil, til, ajwain, cumin seeds, chili powder, turmeric, yogurt to a mix of wheat flour and besan and knead to form a dough
• Or you can put all the above ingredients into the food processor and knead a dough that would be easy too
• If the dough is runny or too sticky add flour as needed or if its dry add yogurt or water
  
  
• Make lemon size ball and then roll it as you do for chapatti, but not too thin.
  

  

• Place the paratha on a heated tava, after couple of minutes when you see it puffing turn it and apply 1/2 tsp of oil on it and turn them again and apply oil on the other side too pressing the paratha with the back of a spoon