METHI GOBI PARATHA/CABBAGE FENUGREEK LEAVES CHAPATI

Yields: 6 nos

Ingredients 

Multigrain atta/flour: 2 cups
Methi leaves/fenugreek leaves: ½ cup(chopped)
Cabbage/gobi: ½ cup(chopped finely/grated)
Coriander leaves: ¼ cup(chopped)
Curry leaves: 10 leaves(chopped finely)
Ginger: ½ tsp
Sesame seeds: ½ tsp
Chilli powder: 1 tsp
Hing powder: ½ tsp
Salt: as required
Curd: 2 tbsp
Water: for binding the dough
Oil/ghee: for roasting

Preparation 

1. Take a mixing bowl, add all the ingredients except oil and mix it.
2. Now add water and bind into a soft dough. Consistency should be like a chapati dough.
3. Let the dough rest for 15 to 30 minutes. 
4. Knead again by applying little oil to your palms.
5. Take small balls and roll into a chapati, by dusting with dry flour.
6. Now roast the chapati on a hot tawa by adding little oil on both sides.
7. Serve hot with tomato chutney.

Note

• Instead of multigrain atta, whole wheat flour can be used.
• If you don't prefer curd, you can replace it with oil (1 tbsp). Curd or oil is mainly used for softness, when we use curd it gives a little tanginess. The same taste of tanginess can be achieved when using oil too, just add 1 tsp of lemon juice to the dough mix.
• Resting the dough and kneading again makes the chapatis more softer.