1 1/2cuptender or chopped methi leavestightly packed
2-3green chiliesfinely chopped
3-4garlic clovespeeled and crushed
A small piece of gingerpeeled and crushed
To cook paratha
Ghee or oil
To make the dough:
Take all the ingredients except water mentioned for dough in a mixing bowl. Add water in parts and make a soft and smooth dough. If the dough is very sticky, sprinkle some more flour and make a smooth dough.
Rest the dough for 10-120 minutes
To make paratha:
Divide the dough into 10 small balls.
Roll one dough ball into a paratha.
Frying methi paratha:
Heat a thick tava.
Once the tava is hot place the rolled paratha. Flip after 30 seconds. Add ghee in the edges and fry until light brown spots appear on both sides.
Smear some more ghee and serve methi paratha hot. You can even cool down the parathas and pack in lunch.
1. If using regular methi leaves for paratha, separate the leaves and chop finely. 2. You can add garam masala in dough.