Methi parantha is a simple flatbread recipe that is healthy and nutritious and makes a great breakfast/ lunch/ lunch box option.

RECIPE:

Ingredients
11/2 cups wheat flour + for dusting
1/8 th cup jowar flour
3/4th to 1 cup tender methi leaves finely chopped
1 tsp coriander cumin powder
11/2 to 2 tsp red chilli powder (adjust to taste)
1/8 tsp turmeric powder
2 to 3 tsp sesame seeds
3 tsp oil while kneading the dough + 1 tsp oil to apply after kneading the dough + oil to cook the paranthas
Salt to taste
Water to knead the dough
METHOD:

In a mixing bowl add the flours, methi leaves, spices, salt, oil. Knead iinto a smooth pliable dough using enough water. Smoothen the dough applying a tsp of oil.
Cover with a damp cloth and set aside for half an hour. Divide the dough into equal portions , dust a little flour on the rolling board and roll parathas sprinkling a few sesame seeds while rolling on both sides. Cook paranthas  on a hot griddle/tawa brushing a little oil on both sides till light golden brown spots appear.
Serve hot with mint chutney, white butter, raita, pickle or any curry of your choice.
NOTE:

If the methi leaves are not tender, heat a nonstick pan, add a little oil and saute the methi leaves. This will reduce the bitterness of the leaves. Add the sauted leaves to the flour mix.
Variation to the recipe:

Methi paranthas is a versatile recipe. You can add spices to suit your palate. Example : Instead of coriander cumin powder you can add ginger green chilli paste as per choice. This variation also tastes good.

Mint Chutney :
Ingredients
20 leaves of mint ( pudina)
4 sprigs of coriander leaves
2 to 3 green chillies ( as per choice)
Salt to taste
10 tbsp Thick Curds
Method:
Grind mint leaves, coriander leaves, chillies and salt to a smooth paste. Add the curds and blend well. Mint chutney is ready to be served.