Methi Thepla (Fresh Fenugreek Paratha )

Very very tasty with spicy………..:-)
Ingredients for making Paste of methi leaves:
A bunch of fresh green methi (fenugreek) leaves
9-10 fresh green chillies

Method of making mixer of methi leaves:
Step 1: Wash the leaves of methi with water twice.
Step 2: Cut the green chillies and remove the seeds.
Step 3: Place methi leaves and green chillies into mixer bowl.

Step 4: Grind it and make paste not much smooth and just crush it. (Add little ¼-cup water if requires to grind) Ingredients for paratha:
2 tbsp sesame seeds
1 tbsp lemon juice (or yogurt)
3 cups wheat flour
1 tbsp sugar (optional)
2 tbsp oil
Salt to taste
Butter or oil for frying
Method :
Step 1: Take a big plate or vessel for making dough and add green mixer of methi leaves and add lemon juice, oil, sesame seeds and salt to taste.

Step 2: mix all this ingredients very well.

Step 3: Add the wheat flour and making slight stiff dough. It is doesn’t require to add water, If so then left some of the flour. Step 4: If you like then you add 2-tbsp curd (Yoghurt) for more taste or as option of lemon juice.
Step 5: If you allow to rest this dough for 15 minutes then it’s become smooth and after that it is easily puff. Step 6: Make medium size bolls and roll it about 5” diameter with help of roller.

Step 7: Heat the thick pan and place the methi thepla over it.

Step 8: Cook in low flame for one minutes.

Step 9: Turn another side and cook on medium flame until golden patches.

Step 10: Spared the oil (or butter) on top side and turn on other side. When you turn on another sides then it become puffy if the flame on medium heat. Step 11: Fry both sides till light brown.

Step 12: Repeat the same procedure for the remaining dough.

Step 13: Serve hot in Breakfast with tea. If you like to serve in dinner than it is always good with tomato-peas curry and lemon pickles. Note: You also add fresh coriander leaves in it to become testier and reduce the bitterness of fenugreek.