Methi Dhaniya Paratha

In a mixing bowl put together all the ingredients except water and extra oil for roasting

Now by adding water little by little knead a smooth dough

Keep the dough for half an hour to rest

Heat a tawa make balls from the dough start making the rotis with the help of a rolling pin

First make a little big round roti then apply dome oil or ghee all over and sprinkle some dry atta Then fold it from one side into a semi circle then again apply some oil and dust some dry flour again fold it this time into a triangle

Now with the help of some dry atta start rolling it into a triangular roti it should be medium thick

Place this roti in the hot tawa when it cooks from one side then flip it over to the other side Apply some oil or ghee and cook from both the sides until it becomes brown cook on medium heat only

When done take it out on a plate

In this way make all the parantha Serve hot with tomato chutney or any other chutney of your choice

I have served them with tomato chutney curd and garnished with tomato lotus

Heat oil to a smoking point and then switch off the gas After 2 minutes again switch on the gas let the oil heat a little Now put rai jeera kalonji methidana and saunf let them splutter then add heeng and green chillies red chilly powder and dhania powder Now add tomato puree and haldi mix well and cook on low heat until all the moisture evaporates Now add aam papad khajoor sugar and salt mix nicely

Cover and cook for 7 minutes

After 7 minutes uncover it and the chutney is ready to serve