Methi And Palak Paratha Recipe

Methi and Palak Paratha Recipe is a wholesome Indian Flat bread that is made by kneading the dough with the spinach and methi leaves. Adding greens to the paratha is a great way to incorporate an additional green vegetable into your daily meal. It is also a great way to use leftover vegetables from the previous meal by binding dough to make parathas. Serve Methi and Palak Paratha for breakfast along with curd and pickle. These parathas can be packed for the kids school lunch box as well.   Whole Wheat Flour, Methi Leaves (Fenugreek Leaves), Spinach Leaves (Palak), Onion, Garlic, Cumin seeds (Jeera), Turmeric powder (Haldi), Red Chilli powder, Coriander Powder (Dhania), Cumin powder (Jeera), Chaat Masala Powder, Oil, Salt, Water   2 cups Whole Wheat Flour Methi Leaves (Fenugreek Leaves) , a bunch, roughly chopped Spinach Leaves (Palak) , roughly chopped 1 Onion , finely chopped 4 cloves Garlic , grated 1 teaspoon Cumin seeds (Jeera) 1/2 teaspoon Turmeric powder (Haldi) 1 teaspoon Red Chilli powder 1/2 teaspoon Coriander Powder (Dhania) 1 teaspoon Cumin powder (Jeera) 1/2 teaspoon Chaat Masala Powder 2 tablespoons Oil Salt , to taste Water , to bind the dough     10   40     To begin making the Methi and Palak Paratha Recipe, in a pan heat oil over medium heat. Add the cumin seeds and allow them to sputter. Next add the chopped onions and grated garlic, fry until fragrant.When the onions turn light brown in color, add the turmeric powder and red chilli powder. Sauté for a minute or so. Then add the cumin powder, coriander powder and sauté again for few seconds.Add the chopped spinach and methi along with salt and chaat masala. Stir to combine and cook the greens over medium flame. The greens will immediately release water, so keep stirring until they are fully cooked and the water evaporates completely. Turn off the heat, transfer spinach and methi leaves to a bowl and set aside to cool completely.In a large bowl, add the whole wheat flour along with cooked spinach and methi mixture. Gently rub the greens and flour with your fingers.Using little water at a time knead it together to make a firm and smooth dough. Drizzle a teaspoon oil on the top and knead until the dough is smooth but not sticky.To make the parathas, divide the dough into 8-10 portions of equal size. Roll each portion out into a flat paratha about 6-7 inches in diameterOur next step is to cook the paratha; for this preheat a skillet (Roti Tawa). When the tawa is hot; place the rolled out paratha in the skillet and cook for a minute on both sides until you notice a few brown spots appear on both sides.