Methi ka Parantha (Fenugreek stuffed Parantha)

Benefits of Fenugreek Leaves:
Fenugreek leaves are slightly bitter in taste but have numerous health benefits. They are rich in iron and proteins. They are good for diabetic people, improve digestion, cure skin problems and treat sore throat.


Ingredients:

• Fenugreek Leaves/ Methi: 1/2 cup (washed)
• Whole Meal Flour/ Wheat Flour: 1 cup
• Salt: to taste
• Red chilli pwd: to taste
• Carom seeds/ Ajwain: 1/2 tsp
• Fennel Seeds/ Saunf : 1/4 tsp
• Oil: 5-6 tbsp

Method:

1. Knead dough with water. (Prepare dough by mixing just sufficient water(~ 1/2 cup). Knead well with hands till dough becomes soft)
2. Take a little dough and make a small ball. Dust it with flour.
3. Roll it to make chapati in the rolling board with rolling pin. Apply a little salt, red chilli pwd, carom seeds(4-5 ), fennel seeds(2-3) on the chapati. Spread them with fingers. Put fenugreek leaves (10-15 leaves) on centre of chapati and seal from all sides (again to make a ball).
4. Roll it again to form parantha, dusting with flour to prevent from sticking to the rolling board.
5. Heat non-stick pan/ tawa.
6. Put parantha on tawa. Flip when it is slightly cooked (nearly after a few seconds).
7. Flip again after a few seconds( when parantha turns slight brown). Now oil the top of parantha and flip it again.
8. Oil the other side also. Flip it and heat for another few seconds till done.
9. Ready to serve with butter, curd, pickle or any vegetable curry.

Variation:
Instead of stuffing Methi leaves separately, you can add all the ingredients while making dough and then roll it like a normal chapati.