Method to make Methi Lachha Parathas

01. Heat a non-stick pan and add the Rajah Whole Cumin Seeds and chopped garlic, cooking them until they’re golden brown. Add a drop of oil if they seem to be sticking.

02. Wash and chop the Methi/Fenugreek leaves before adding them to the pan with a pinch of salt and cooking until they’re soft and moist.

03. Add the mixture to your Vitamin D Elephant Atta along with 100ml of water to start and begin bringing the dough together. Add more water as required to bring the dough together.

04. Divide the dough into five equal portions and roll them out into thin circles of dough about 8 inches across, adding a pinch of Vitamin D Elephant Atta if the dough feels too sticky.

05. Spread 1 tsp of oil over a circle of dough, followed by a sprinkle of Vitamin D Elephant Atta.

06. Fold the edge of the dough in towards the centre by about 1 inch and repeat, pressing each layer down gently in-between, until the circle of dough is a long, thin shape made of stacked layers.

07. Roll the dough around a central point to make it into a Swiss roll shape, making sure to tightly seal the end of the dough into the shape.

08. Turn the Swiss roll shape over and roll it out gently into a dough circle about 6 inches across, adding a pinch of Vitamin D Elephant Atta to ease the rolling process.

09. Repeat steps 5-8 for the other circles of dough.

10. Heat 1 tsp of oil in a non-stick tava (or griddle pan) and cook the paratha until golden brown spots appear on both sides.

11. Remove from the pan to a plate and press it gently inwards from the sides towards the centre to make the layers more visible in the finished paratha.

12. Repeat for the other parathas.

13. Serve the hot Methi Lachha Parathas immediately with the Yam Curry.