Methi Paratha (Flat Bread Using Fenugreek Leaves)

I love methi(fenugreek leaves) leaves that too tender one's and I never miss a chance to buy and use them. When ever I buy, I immediately remove the leaves from stem wash thoroughly and loosely pack them so that they remain fresh for 3-4 days,not more than that!This paratha was in my to do list for a long time and I made it finally.Paratha is a Indian flat bread variety with some kind of stuffing or some vegetables and spices added to the dough itself.In methi parataha we add the spices and leaves directly to the dough.This is a very simple to do recipe but extremely flavorful and healthy.Please try and let me know.

How to make
Methi (Vendhaya keerai) paratha
Star ingredient:Tender maethi leaves
Time:10 minutes kneading+1 hour resting+30 minutes for making parathas
Yield:10
Ingredients:
2 cups whole wheat flour
1 1/2 cup chopped tender methi leaves
3/4 cup curd
1 teaspoon cumin powder
1/2 teaspoon chilli powder
1/2 teaspoon asafoetida
1/2 teaspoon turmeric powder
Salt
Molten butter to cook parathas
Method:
1.Take all the dry powders including wheat flour in a wide bowl.Add the chopped methi leaves and mix well.

2.Now add the curd and combine.
 3.Bring together to form a dough.The dough will not be like chapathi dough.It will be very soft and little more sticky.Apply some oil to the dough and let it rest for an hour.
 4.Make ten medium sized balls from the dough,dust the surface with
 some flour and make thin circles.
 5.Fry from both side on a hot tava with molten butter.Serve hot with raita and pickle.
 Notes:
1.You can replace molten butter with oil or ghee
2.Apply some butter to each paratha before storing and stack them to keep them soft.
3.You can add finely chopped onions instead of asafoetida to the dough.