By Nikita Toppo
Keep yourself warm during winter with comforting methi ke parathe.
2 cups wheat flour, 1 cup methi leaves (finely chopped), ¼ cup curd, ½ tsp turmeric, 1 tsp ginger paste, ½ tsp Kashmiri chili powder, ¼ tsp cumin powder, salt to taste, ½ tsp carom seeds, 7 tsp oil/ghee, water as required
In large mixing bowl take flour and methi leaves, curd, spices, 2 tsp oil and salt. Combine well and knead a soft dough.
Cover with moist cloth and rest for 30 minutes.
Now pinch a medium sized ball dough, roll into a paratha using rolling pin.
Now on a hot tawa place the rolled paratha and cook for a minute furthermore, when the base is partly cooked, flip the paratha.
Brush with ghee or oil and serve the paratha with raita and pickle.