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Methi Paratha with Sprouted Wheat Flour

Ingredients

● 2 cups sprouted wheat flour

● 1 cup fresh fenugreek leaves (methi), finely chopped

● 1 medium-sized onion, finely chopped

● 2 green chilies, finely chopped

● 1 tsp ginger paste

● 1 tsp garlic paste

● 1 tsp cumin seeds

● 1 tsp turmeric powder

● 1 tsp red chili powder

● 1 tsp coriander powder

● 1 tbsp oil (plus extra for cooking)

● Salt to taste

● Water as needed

● Ghee or butter for serving (optional)

Instructions

1. In a large mixing bowl, combine the sprouted wheat flour, chopped fenugreek leaves, chopped onion, green chilies, ginger paste, garlic paste, cumin seeds, turmeric powder, red chili powder, coriander powder, and salt.

2. Mix well to evenly distribute the ingredients. Gradually add water to the mixture, kneading it into a smooth and soft dough. Once the dough is ready, add 1 tablespoon of oil and knead again to make the dough smooth and pliable.

3. Cover the dough with a damp cloth and let it rest for about 15-20 minutes. 

4. Divide the dough into equal-sized balls. Take one ball, flatten it slightly, and dust it with some sprouted wheat flour.

5. Roll it out into a circular shape of about 6-7 inches in diameter. If the dough sticks, use a little more flour for dusting.

6. Heat a tawa or flat griddle over medium heat.

7. Once the tawa is hot, place the rolled-out paratha on it. Cook until small bubbles start to appear on the surface, then flip it over.

8. Apply a small amount of oil around the edges of the paratha and cook for another 1-2 minutes until golden brown spots appear. Flip again if necessary and press gently with a spatula to ensure even cooking.

9. Repeat the process with the remaining dough balls.

10. Serve the methi parathas hot with ghee or butter, and accompany them with yogurt, pickle, or your favorite chutney.

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