Making rotis or parathas is such an everyday thing for me. I make flatbreads of some kind each single day, it never feels like a chore, it is such a happy routine. I fail to understand when people say its too much work.They say when you love something you embrace it as joy. Maybe because I am used to it that I secretly enjoy it or I cook because I care.If you have dough in the refrigerator,its a matter of minutes to get the bread together. The approach of spring season is usually indicative of the end of methi season.To me it leaves behind a similar departed feeling of sorts when fresh tomatoes start vanishing at the knock of fall. I love methi leaves, I am addicted to them, sometimes I specially go to the store just to pick them, they are part of our weekly menu- they are so flavorful, addictively bitter and so good for you. I am yet to spot fresh methi leaves in non- indian grocers here in the States so you will have to make a visit to indian grocery to get these.However, few of my friends compare its taste to fresh watercress sometimes.I haven’t tried the substitution but this recipe can very well be used for any kind of greens you like - think finely shredded rainbow chard, think tucson kale or think good ol’spinach (the cooking variety). I roll the flatbreads both as triangles as well as well in the usual circle shapes. The triangle one needs more oil to be brushed inside layers and definitely comes out much more soft & flaky.You can refer to a previous post on step by step for making triangle paratha. The husband prefers those. But you could do any way. Circles or triangles - they taste awesome! These methi parathas are so easy to make.Throw everything together and knead the dough.They are soft, flaky and packed with taste. Let the dough sit in the refrigerator for no more than a day or two and make them to go along with meals or just enjoy rolled up like a cigar all on its own with a cup of chai. I would recommend making them before this winter season goes away.
