This I learnt from my pachi (mom’s sister). She usually makes the dough in the night so that she can prepare the paratha for breakfast. Because of methi, this paratha is very good for health.
2 cups chopped fenugreek(methi) leaves
1/2 cup besan (gram flour)
3 cups wheat flour
1 tea spn chili powder
2 tbl spn each oil and ghee
Cut methi leaves into small pieces and add salt. Keep for 5-10mins. Squeeze water out of the leaves. Add this to remaining ingredients to make dough. Apply oil and leave for 1-2hours. Make paratha. Fry the paratha and apply ghee on both sides.
Serves : 5
Preparation time : 15min
PS: Usually the methi leaves are squeezed after applying salt to remove some of its bitterness, but by doing this, some of the nutrients are lost. So it is personal choice. You could use the leaves as it is in the dough.