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Title: Methi Paratha (Fenugreek Leaves Flatbread) PT 2
Categories: Indian
Yield: 8 Paratha

See part 1

Note: While you are rolling out, you will need to flip over, dust
flour etc and be gentle to keep the shape intact. You will not get a
neat triangle shape but thats how it is.

Spread some oil on the heated tawa/griddle. Carefully lift the rolled
out dough with your hands and place on the tawa. Let cook for 2
minutes on medium heat and then flip over using a spatula. Using a
spoon, spread 1 tb oil thoroughly on the first side while the second
side is cooking. Flip again and repeat brushing oil on the second
side. Cook both sides until you see small brown specks and smell the
aroma of cooked dough. In some cases the paratha will fluff up while
cooking. Dont worry you did a good job if that happens. Be careful of
the escaping steam though.

Once cooked & golden brown on both sides, remove from griddle using a
spatula & transfer to cooling rack to cool slightly so that they don't
become soggy, later you store them in a box lined with dry cloth or
paper towel.

Serve warm with pickle, curries, salad, or raita.

Recipe by sanjuro

Recipe FROM:
<gopher://sdf.org/0/users/sanjuro/indian-food/methi-paratha.txt>

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