Methi Roti/Paratha

So, this is a simple recipe for methi roti. This is one that I've been eating for a long time. Amma and I used to make it together a lot at home. Made this one for dinner last night and was really awesome! It's good especially if you're bored of making the same old chappathi!

Ingredients:

Methi leaves (vendheya keerai)- 1 medium to large bunch
Atta flour - 2 cups
Tomatoes - 1 medium, chopped
Cumin powder - 3/4 tsp
Green chillies - 4
Chilli powder - to taste
Salt - to taste
Oil or ghee
Warm water - enough to mix dough
Maida/all purpose flour - for rolling

Method:

1. Cut and clean the methi leaves. Heat a skillet with small amount of oil or ghee. Add methi leaves, green chillies, tomatoes, jeera powder, chilli powder, and salt all at once. Fry until the methi leaves have wilted and the tomatoes have softened. Keep the heat high to evaporate all the water that escapes. Cool the mixture.

2. Now, take the cooled methi mixture in a bowl. Add atta flour to that. Mix the dough by slowly adding small quantities of warm water. The dough should be a little loose, like for chappathi. Add a little more oil, if the dough gets too sticky. Let the dough rest for about 30 minutes.

3. After the dough has rested, take small balls of the dough and roll them out into round rotis using little maida flour. They should be rolled out to about the thickness of chappathi.

4. Place the roti on warm tava and sprinkle little oil around it. Once it bubbles a little, turn over and cook the other side. Add little more oil if needed. Enjoy warm with sweet lime pickle, curds, raita, or any other side dish you like!

We ate this with kovakkai kari that I made from a Sun TV cooking segment. See the recipe here on Kribha's site. Enjoy, guys!