Methi( Fenugreek Leaves/ Menthya Soppu- Koorakku) Chapathi/ Paratha
Chapathi flour(Atta/ Whole Wheat Flour) - 2 cups
Methi leaves - 1 bunch
Red Chilli powder - 1/2 tbsp
Jeera( Cumin seeds) - 1/2 tbsp
Dhaniya/Coriander Powder - 1/2 tsp
Salt as needed
Oil for mixing and frying(cooking)
Wash and pat dry methi leaves and chop coarsely.
Heat a tbsp of oil in a kadai/pan and fry methi leaves lightly for just 2 or 3 minutes only before they shrink( do not over fry or cook very much)...just for the raw flavour to go. It is optional to fry... you can always add it raw...but I like the way when it is lightly fried and added in the flour.
In a mixing bowl take the chapathi flour, add the fried methi leaves, salt, oil, chilli powder, jeera/cumin powder, dhaniya powder and mix well...add some warm water and prepare a soft chapathi dough....apply some oil on top and cover and set it aside for atleast 30 minutes...later take a small ball size of dough and roll as chapathis ...cook in a tawa/griddle on both sides.