Palak OR Methi Paratha

Nutrtion Value of Spinach and Fenugreek

- 2 cups chopped spinach leaves (palak) OR 1 and ½ cup methi (fenugreek) leaves
- 3 cups wheat flour
- Salt
- Crushed Ajwain seeds 1 teaspoon (Bishop’s weed)
- Grated green chili ( optional)
- 2- 3 minced garlic cloves (if making Methi paratha)
- Water to kneed

1. Mix spinach, ajwain, salt and flour
2. Knead a soft dough by adding water and keep aside for 20-30 minutes
3. Knead with 1 tablespoon oil once
4. Take a small portion(about size of tennis ball)
5. Roll out and cook on tava, apply oil on both sides
6. Serve with yogurt and Achaar