Serve – 4
250 Gms methi leaves (finely chopped)
100 Gms refined oil
300 Gms wheat flour
I ½ tsp salts
1 inch piece ginger (finely chopped)
2 green chili (finely chopped)
10 garlic cloves (finely chopped)
Take chopped methi leaves in a bowl and add ginger, chili, garlic, salt and 1 tsp of refined oil, mix well. Now add flour slowly in the bowl, mix well using little water. It takes the shape of dough. Knead the dough to make it soft. Divide the dough in 10-12 equal parts approximately; roll each part of the dough into balls with the help of palms.
Roll each ball to a circular shape of 5-6 inches diameter, put it on a heated tava (frying pan) over medium flame, first roast the two surfaces one by one without using oil, and now add (smear) oil to the first surface then on second surface, cook until the two sides becomes light brown.
Paratha is ready, serve hot with tamarind chutney or may take it with tea.