While this might sound exotic, it can be though of as Fenugreek crepes. If you cannot find the ingredients at your local grocery store, go to an international market or shop on the Internet. It is best if you have a large griddle, but in a pinch, a very wide, flat-bottomed nonstick skillet will work. Once you have tried methi paratha, you will be sure to make it a regular addition to your dining.
Instructions
1. Heat 1 tbsp. of oil in the pot with the cumin seeds. Cook, stirring constantly until you begin to smell the cumin.
2. Chop the fenugreek into 1/2-inch pieces and add to the pot with the cumin once the oil starts to pop.
3. Add the turmeric, chili powder, and salt, except the garam masala and cook, over medium heat covered until the fenugreek is soft.
4. Stir the garam masala into the cooked fenugreek and remove the pot from the heat. Let this mixture cool.
5. Stir the whole wheat flour, yogurt, 1 tsp. oil and cooked fenugreek leaves together in a large bowl. Add just enough water to form a firm dough. The amount of water added will vary depending upon the amount of water cooked out of the leaves, the moisture content of your flour and the humidity level in your kitchen.
6. Bring the dough together into a ball and leave in the bowl to rest for 1 hour, covered with plastic wrap or a dampened dish towel.
7. Heat the skillet over medium heat with a tablespoon of oil or a spray of cooking spray.
8. Divide the dough into 12 to 15 equal portions and roll each into a thin, flat pancake.
9. Cook the parathas over medium heat in the skillet for 5 to 10 seconds per side until lightly browned. Serve with yogurt or pickle and curry.
Tags: medium heat, over medium, over medium heat, , cooked fenugreek