Methi Paratha

Ingredients:

For Dough
Atta or Whole Wheat Flour 2 Cups
Salt 1/4 tsp
Oil 1/2 tsp

Method;
Add all three ingredients together and put water as required ,knead a soft dough.
Rest the dough for 15min.

For stuffing:
Methi Leaves 4 Cups
Onion 1 large
Ginger-Garlic paste 1tsp together
Jeera (cumin) powder 1/2 tsp
Soya or Yellow corn flour 3tbsp
Red chilli powder or Green chill paste to taste
Salt to taste
Oil 1tsp
Ghee or Butter to apply

Method:

Wash the methi leaves and chop them finely, and also chop the onion too.
Heat oil in a pan or sauce pan, fry ginger-garlic paste then add onion saute until becomes transparent.
Then add methi leaves and other dry ingredients (except soya or corn flour) and saute for a min.
When you add salt it leaves out water, then add soya or corn flour which will absorb the water, make thick dough so it does not come out when you are rolling the paratha.
Take one portion of dough and 3/4 potion of stuffing.
Press the dough with hand making edges thinner than the centre, put the lump of stuffing and close from all sides.
Roll the dough with rolling pin evenly, approx make 2mm thickness.
Put it on hot gridle, once it is half cooked apply butter or ghee on both side and cook further.
Serve hot with Pickle and Curd or Raita.

This is also a perfect dish for lunch box.