Methi Parota

Instructions

1. Peel and chop potatoes two inch cube to ensure they cook quickly. Place potatoes in a pan cover with water and cook on high heat.
2. Remove the methi (fenugreek) leaves and discard the stalks. Finely chop or if you have a food processor blend until very finely chopped.
3. Combine salt and methi to flour and mix, to this add enough boiling water to make a dough. (you may not need all the water.
4. If you have a food mixer add the flour methi salt in the food mixer bowl. With the dough hook attachment start the process on slow adding the hot water slowly until the mixture comes together to form a dough. You may not need all the water.
5. Divide the dough into 6 and set a side.
6. Once potatoes are cooked drain and mash. Add salt, chili powder, turmeric powder, cumin and ginger garlic paste. Mix to combine add chopped green chillies and fresh coriander.
7. Roll out one portion of the dough quite thinly and put 1/2 cup of potato mixture in the centre and flatten.
8. Bring the sides of the parota to cover the potato. Roll out slightly and place in a tava (pan).
9. Place tava on medium heat. If you don't have a tava use a non stick frying pan.
10. Cook for 40 seconds to a minute then flip over drizzle two tablespoons of oil on the parota spread with a spoon so as not to have any dry bits. You can add ghee or butter instead. Alternatively using a pastry brush, brush the parota with oil.
11. Flip over after 30 seconds and drizzle a tablespoon of over the other side to cover. Flip over cook for 10 to 15 seconds and remove from heat. Serve immediately with yogurt salad. Check out the yogurt salad recipe.
12. I only use enough oil to cover the parota so I may use less oil. Less is more healthy.