Methi Paratha

INGREDIENTS:

• 1 kg whole-wheat flour
• 1 table spoon salt
• 200 grams ghee
• 250 grams fresh methi leaves
• Salt to taste
• 125 grams ghee
• 1 table spoon pomegranate seeds
• ½ table spoon red chilly powder

 

Method:

Sift the flour; add salt and 1 table spoon ghee.  Rub the ingredients between the palms to mix them thoroughly.  Pour a little water at a time and knead to soft but not too soft dough.  Take a small portion of the dough roll out into a chapati and smear with ghee.  Fold up again into a round ball and roll out once more.  Put one parathas at a time on a heavy and hot griddle, bake one side and turn over.  Add a little ghee from the sides till it gets a nice brown color.  Cook on a low fire and when ready.  It should be crisp.  Similarly, make more parathas.  And then.

Discard the stems of fenugreek and wash.  Chop finely.  Sprinkle salt and keep aside for 10 minutes.  Squeeze out the water and mix with red chilly powder and pomegranate seeds.   
                                                                                                               
                                                                                                             Serves 6.