Fenugreek Leaves Parata

Ingredients:
Wheat Flour 3/4 Cup
Fenugreek Leaves 1 Cup Packed
Green Chiles 1 – 2
Garlic 1 Clove
Curry Leaves 4
Cumin Seeds 1/4 tssp
Salt to taste
Oil 1 tsp + as Required

Method of preparation:
Remove stems, wash and finely chop green chiles.
Peel and mince the garlic clove.
Separate fenugreek leaves and wash them under fresh water and strain the leaves.
Heat a tsp of oil in a pan, add cumin seeds.
When cumin seeds start to change color or splutter, add green chiles, garlic and curry leaves.
Fry briefly and stir in fenugreek leaves.
Wash and tear the curry leaves.
Fry till fenugreek leaves wilt and remove the mixture onto a mixing bowl.
In to the mixing bowl with fenugreek leaves mixture, add wheat flour and salt.
Knead wheat flour into somewhat soft dough using enough water.
Keep the dough covered with a damp cloth or plastic wrap for half an hour.
Divide the dough into two portions
Dust some wheat flour and roll out each ball into thin disks and keep aside.
Smear few drops of oil with the help of a spoon on the rolled out circular disk and close to form a semi circle.
Spread few more drops of oil on the semi circle and close it into a triangle.
Press lightly, dust some wheat flour and roll the triangular shaped dough into somewhat thin parata.
Repeat the same with the other portion of wheat dough.
Heat a flat pan on medium – high heat.
When pan gets hot, place one rolled out fenugreek parata at a time.
Fry on one side till brown spots appear and turn on other side and pour a quarter tsp of oil (if using) around the parata.
When you see brown spots on the other side, remove from heat and place in a closed container to keep them soft.
Repeat the same with remaining rolled out parata.
Serve fenugreek parata with your choice of raita.