We make this exactly how the spring onion paratha is made. Only difference we are using methi instead of spring onion or green onion.
Regular methi paratha is made by mixing the methi leaves directly into the dough with a few spices. Adding besan gives it a twist!
I like using besan cos it gives a nice flavor to the paratha. And its a good way to make the kids eat green leafys without a fuss because of the taste.
Here methi is washed, chopped and cooked along with besan and a few spices. This is then stuffed into the dough and rolled in a paratha.
Everyone has their own way of making roti dough, prepare it the same way. I prepare mine like this:
2-3 cup whole wheat flour
1 tsp salt
1 tbsp oil
2-3 tbsp of yogurt (optional)
Enough water to mix into soft dough
Method for paratha dough:
Knead all ingredients together in a bowl to form a soft dough. Let it rest for 20 min.
To make stuffing:
1 big bunch of methi leaves, washed and chopped
8-10 tbsp of besan / chick pea flour (use more if you need more)
1-2 tsp chilli powder
1/4 tsp turmeric powder
salt to taste
1 tbsp oil
Method for stuffing:
Heat oil in a pan, add the chopped methi leaves and saute with some salt. when they wither down, add the chilli powder, turmeric powder and saute. After its cooked, add the chick pea flour or besan with continuous stirring. Add more salt too if needed. It should all look like soft dough.
Take a ball, little bigger than a golf size ball, roll it out flat to about 4 inches wide. Make a golf size ball of the stuffing and place in middle of the roll out. Close it from all sides and roll out into a paratha about 6-8 inches wide.
Fry it on a pan until brown on both sides. Add few drops of oil on both side and flip on both sides. Serve with plain yogurt, raita, achaar or any curry. Enjoy!!!