Parathas are wholesome lunch/dinner. In my household i serve them atleast 1 once a week and they are a great way to sneak in green leafy veggies to S. S hates eating spinach or methi as a vegetable but parathas are fine with him.
1 bunch of methi leaves cleaned and washed, chopped into fine pieces.
2 cups whole wheat flour
to this I usually add some rice flour too.
Salt to taste
2 tsps oil
water for kneading...add slowly to the mix
2 tsps cumin powder
2 tsps corriander powder
1 tsps red chillil powder
Mix and knead all the ingredients togehter to form a chappati-consistency dough. Cover and let it rest for 30 mins.
Lightly flour the rolling base and roll a lime size dough ball. I usually roll out parathas a little thicker than chappatis just because they taste better that way. Warm up a frying pan, when it is warm enough, transfer the paratha and roast it on both sides. Apply a little oil on the paratha and roast again. This step adds flavor to the dry roasting and the paratha tastes better. Sometimes for duckie, instead of oil I use ghee or butter.
Serve warm with ketchup, yougurt, chutney or just eat plain..like me:)