Fenugreek-Cilantro-Mint Roti / Paratha

This is a small and flavorful variation of the regular methi paratha. I am not a huge fan of methi (fenugreek) because of its bitterness, but it's really good for you. So, just to change things up a little, I recently added a couple of other really flavorful herbs - coriander leaves and mint. They both (along with the spices added) flavor the paratha beautifully. The subtle aroma of mint works very well with the other flavors.

Ingredients (15-16 rotis/parathas):

1. 3 cups aata / wheat flour
2. 2 cups cut fenugreek leaves / methi
3. 1 cup chopped cilantro / coriander leaves
4. 1/2 cup chopped mint leaves
5. 1/2 tablespoon oil
6. 1/2 teaspoon turmeric powder
7. 3 pods of garlic, crushed
8. 1 teaspoon cumin powder / jeera powder
9. 2 teaspoons coriander powder / dhania powder
10. salt, as needed
11. a few teaspoons of oil/ghee to cook the rotis

Preparation:

1. In a wide bowl, mix the wheat flour and spices - salt, turmeric powder, cumin powder, and coriander powder. Add a couple of finely chopped green chillies or 1 teaspoon of chilli powder for heat. 
2. Add 1/2 tablespoon of oil and crushed garlic and mix into the flour
3. Add the herbs - fenugreek leaves, cilantro, and mint and mix
4. Slowly add about 1 - 1.25 cups of water and knead into a soft pliable dough
5. Cover and rest the dough for 20 minutes
6. Heat a griddle until hot. Make lime sized balls of dough and roll into a roti/paratha with 1/4 inch thickness. Dust with a little flour while rolling out the dough so it doesn't stick
7. Cook both sides of the roti with a drop of oil or ghee smeared on top on medium heat

Serve with pickle, yogurt/raita