Soft venthaya keerai(Fenugreek leaves) chapati or Methi paratha

Author    - Balasri Ramachandran

Category- Veg

Cuisine - Indian main dish

Preparation Time - 15 Min
Cooking Time - 3 Min for each chapati
Serves            -  Makes about 12 chapatis
Measurement - 1 Cup is 250 ml

Ingredients Required:

Methi leaves (Venthaya keerai)	1 cup
Whole wheat flour	2 cups
Curd	1 tblspn
Chilli powder	½ tspn
Cumin(Jeera) powder	½ tspn
Oil	1 tblspn
Salt	As required
Warm Water	As required

Step by step with pictures:

Ingredients

Make the dough for methi chapathi by combining all the above ingredients. Cover and let it sit for 30 minutes

After 30 minutes, divide it into balls

Roll it

Place it on a hot tawa and when it bubbles , flip it over

Cook well on both the sides.

Methi chapathis are ready to be served.

Steps:

1.     Make dough for methi chapati by kneading together wheat flour, oil, salt, methi leaves, chilli powder, cumin powder, curd and then warm water.

2.     Cover the dough and let it sit for 30 minutes.

3.     Divide it into balls and roll it.

4.     Heat a tawa and place the rolled out dough on it and cook for a minute, When bubbles start to appear flip it over to the other side. Let the other side also gets cooked well. 

5.     Serve the cooked methi chapathis with any gravy of your choice.

Note: Methi chapathi won't be bitter and it will taste almost the same as normal chapathi. Enjoy eating methi chapathi and get more nutrients.