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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Methi Paratha (Fenugreek Leaves Flatbread)   
    Categories: Indian   
         Yield: 8 Paratha   
       
     1 1/2 c  Methi (fenugreek leaves);   
              - fresh or frozen, packed   
     1 1/4 c  Atta (whole wheat flour)   
       1/3 c  Besan (fine chickpea flour)   
         1 pn Hing (asafetida powder);   
              - generous   
       1/8 ts Ajwain or celery seeds   
              - (optional)   
       1/4 ts Turmeric powder; heaping   
         3 tb Neutral oil; up to 4 tb   
         1 tb Onion; finely chopped   
         1    Scallion; green & white   
              - parts finely chopped   
         3 cl Garlic; finely chopped   
         1 tb Fresh ginger; finely chopped   
         2 tb Fresh cilantro;   
              - finely chopped   
         2    Green chillies; or to taste,   
              - finely chopped   
       1/3 ts Salt   
       1/2 c  Water; up to 3/4 c, or as   
              - required, see recipe   
              Canola oil; for griddle   
              - frying (2 tb per paratha)   
       
     Notes:   
        
     If you do not get fresh methi leaves in the area you live, look for   
     the freezer aisle. They stock frozen methi there. You can use that in   
     this recipe after thawing it and squeezing excess water out.   
        
     Important:   
        
     Make small batches of this dough. Its gets sticky and soft as it sits   
     and the vegetables start leaving water from the salt. I do not keep   
     it for more than 2 days. The taste changes after a couple of days.   
        
     You can half the recipe if you want.   
        
     This recipe can very well be used for any kind of greens you   
     like--think chard, tucson kale, or good ol' spinach, the cooking   
     variety.   
        
     Pick the methi leaves from stems. Discard the stems and wash the methi   
     leaves under running water so that all the dirt is washed away. Rinse   
     the leaves well. Drain them completely. You don't need to dry them   
     out but ensure that the are not watery. Use a paper towel if needed.   
     If you are using the frozen variety, squeeze water from the leaves   
     and finely chop the methi leaves. Set aside.   
        
     In a wide dish or paraat, mix together flours, ajwain, hing, and   
     turmeric. Start adding oil a tablespoon at a time and working in the   
     flours to incorporate. Add the chopped methi leaves next along with   
     onions, scallions, garlic, cilantro, ginger, and green chillies. Mix   
     together.   
        
     Add little water at a time and knead to a smooth dough. As the flour   
     absorbs water, it will start clumping up into a ball. Continue to add   
     water until all the dry flour becomes wet, your hands will be mighty   
     messy but the flour will come together. Remember not to add too much   
     water at a time. Use your knuckles to flatten the dough out and then   
     pull it all together towards yourself, using your palm & fingers,   
     then knead again with knuckles to flatten out. Knead this way   
     (flatten and bring together) repeatedly for 7 to 8 minutes. At any   
     point you feel that the flour is tight or drying out, add a light   
     splash water, but not too much. Towards the last 1 to 2 minutes of   
     kneading, use both hands to knead for a very smooth & elastic dough.   
     This will work up the gluten really fast. Once the dough looks and   
     feels really really smooth, cover with a kitchen towel and let rest   
     for not more than 20 to 25 minutes. Keep in mind not to make a very   
     loose dough because as it sits, it will turn softer and sticky. Once   
     kneaded, let rest for 15 to 20 minutes.   
        
     If you are not planning to make parathas right away, place the dough   
     into an airtight container with lid and refrigerate.   
        
     When ready to make parathas, uncover and divide into equal portions.   
     Take each dough portion between palms of your both hands and roll to   
     make as smooth balls as possible. Flatten the balls. Get some loose   
     atta on to the dish. Its time to make roll!   
        
     Roll and cover each ball in the loose atta and place on a smooth   
     rolling stone or pastry board or kitchen surface. Flatten out lightly   
     on edges using tips of your finger. Using a rolling-pin, start   
     rolling the dough to a flat circle. Dust the board as and when   
     required when rolling. Initially, you will need to dust more but it   
     will get easier as you continue. Using a rolling-pin, roll the ball   
     into a circle 2-1/2" in diameter. Brush a little ghee or oil on the   
     rolled out circle. After brushing the ghee, fold into a semi-circle.   
     Brush the ghee on the semi-circle and fold again to form a triangle.   
     Sprinkle the top with more flour and carefully with the help of   
     rolling-pin, roll out until its 1/8" thick. continued in part 2   
       
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