Methi Paratha

Growing up in South Indian household our breakfast would usually be Dosa, Idli, Upma, Poha etc. Once in a while Vegetable pulao, Chapathi or Puri would make it to our breakfast. Pulao or chapathi which are common lunch items at other household were common at our breakfast and we looked forward to this. Occasionally my amma would make Masala Chapathi which is our take on the North Indian Aloo Paratha.
As I grew up, watching television, friends lunch boxes at school I was introduced to other dishes like stuffed paratha's, noodles, variety of rices etc. On weekends, dad would take us out to lunch and we would end up ordering Nan or kulcha with Paneer side dishes. We would look forward to our weekend visits to the restaurants. When I entered college I had made it clear that I did not want the usual stuff in my lunch box and my mom being a working woman found it difficult to fulfill my wishes. She made chapathi's for my box everyday and I was happy with the change. When I learnt cooking I made sure that I learnt all the dishes that were not made at home. I could make Manchurian, noodles, fried rice, Paneer dishes but not a simple upma or sheera! In my favour I can only say that I used to hate upma, idli and had vouched that I would never make it in my life! Fast forward few years and I am in my kitchen making dosa, upma, Idli almost every other day :-)
Our menu now boasts a variety of dishes. I keep on collecting recipes from websites, food blogs, magazines,cookery shows and friends.  This is one such recipe that I got from a dear friend of mine.
I love this recipe as it does not call for any stuffing like the traditional paratha's. It is just chop and mix in bowl.

Here is what's needed:
1 cup Whole wheat flour
1 bunch fresh methi/fenugreek leaves washed and chopped
1/2 cup besan/chickpea flour
1 tsp red chilli powder
1/4 tsp Ajwain/carom seeds
1/4 tsp turmeric powder
1/2 tsp coriander powder
salt to taste
water enough to make a smooth dough

Procedure:
1) Mix all ingredients except water in a bowl. Gradually add water to make it into a smooth dough.
Let it rest covered for half an hour.
2) Pinch a lime sized dough and roll it using whole wheat flour into chapathi. Heat a griddle and roast on both the sides using oil or ghee.
I served them with some bhindi masala and salad. you could serve with side dish of your choice or with curds and pickle.