Bajra-Methi-Partha: Main Course

Bajra-Methi-Partha:
Preparation Time: 15 mins
Cooking Time: 25 mins
Makes 10 mini paratha

Ingredients:
2 cups finely chopped fenugreek (methi) leaves
1 cup bajra (black millet) flour
1/4 cup jowar (white millet) flour
1 tbsp whole wheat flour 
½ cup jaggery (Gud) (optional)
1 tsp chilli powder
1/4 tsp asafoetida (hing)
1 cup curd (dahi)
1 tbsp ginger-green chili paste
1 1/2 tsp garlic (lehsun) paste
1 tsp sugar
Salt to taste
5 tsp oil for paratha

Method:
Combine all the ingredients along with 2 tsp of oil in a deep bowl and knead into a soft dough, using curd. If required use water. 
Divide the dough into 10 equal portions and pat each portion into a 50 mm. (2”) diameter and 1 cm thick circle.
Heat a pan (griddle) and cook paratha on a medium flame using ½ tsp of oil, till they turn golden brown in colour from both the sides.
Repeat the same to get 9 more parathas. 
Serve them hot with curd.


For Serving:
Curd (dahi), Green Chutney, or Pickle 
Tip:
You can also deep-fry these paratha (make it in small size and thick) in hot oil till they turn golden brown in color.
Bajra and jaggery are an iron rich and fibre-rich Paratha made with Methi leaves (fenugreek leaves) and bajra flour. You can serve with curd, or green chutney or pickle. Even though this is a pan recipe, I must admit that the deep-fried version tastes even better, which we call vadai.