Methi (Fenugreek) is well known for its medicinal properties. So, it makes a lot of sense to bring it to the dinner table every once in a while. One of the easiest recipes using methi leaves is probably methi paratha. I like to fry the methi with salt, turmeric, chilly powder and a little bit of garam masala before adding it to the paratha dough. This takes away any raw flavour. Another advantage is this enables you to use the stems as well. Cooking softens the stems so that they don't tear the paratha while rolling.

Ingredients

1. 2 1/2 cups wheat flour
2. Bunch of methi leaves
3. 1/2 tsp chilly powder
4. 1/2 tsp jeera (cumin seeds)
5. A pinch of turmeric powder
6. A pinch of garam masala
7. 1 tbsp yogurt
8. Salt to taste
9. Water

Directions

1. Wash the methi leaves carefully and cut them to small pieces.
2. Heat oil in a pan and add the cumin seeds
3. When the seeds start to splutter, add the chopped methi leaves along with salt, turmeric and chilly powder. Cook covered stirring it occasionally until the leaves and stem (if you have included them) are soft. Add garam masala and remove from the stove. Allow to cool.
4. Add the cooked methi to the wheat flour along with some water, salt and yogurt. You can also add a tsp of oil. Knead to form a firm dough. Keep this dough covered for 1 hour. You can lightly smear oil on the surface of the dough to keep it from drying.
5. Roll them into parathas and cook them on a griddle, applying oil on each side.