Step-by-Step Instructions

1. 1.Prepare Chilli Pickle

   Wash the green and red chillies thoroughly. Cut the red chillies lengthwise, remove seeds, and chop into smaller pieces. Repeat for green chillies. Transfer chopped chillies to a bowl. Add 2 tbsp of split mustard and coriander powder, 1 tsp salt, 1 tsp sugar, 1/2 tsp turmeric powder, and 1 tsp oil. Mix well by shaking the bowl. Cut a lemon in half, remove seeds, and squeeze the juice over the pickle mixture. Shake again to combine.

2. 2.Prepare Fenugreek Paratha Dough

   In a large bowl, combine 2 cups of whole wheat flour, 1/2 cup of chopped fresh fenugreek leaves, 1 tsp salt, and 1 tbsp oil. Mix the ingredients. Gradually add water and knead into a soft dough. Add another 1 tbsp of oil and knead until the dough is smooth. Set aside.

3. 3.Prepare Kadhi Batter

   In a separate bowl, add 2 tbsp gram flour (besan), 1/2 tsp salt, and 1/4 tsp turmeric powder. Add a small amount of water to form a thick, smooth paste. Gradually add more water (approximately 1.5 cups total) and mix until you have a thin, lump-free batter.

4. 4.Cook Fenugreek & Besan Kadhi

   Heat 1 tbsp oil in a pot over a fire. Add 1/2 tsp mustard seeds and let them splutter. Add 5-6 curry leaves and 1 tbsp chopped green chillies. Sauté for about 1 minute until fragrant. Add the chopped fenugreek leaves and sauté until they soften. Pour the prepared gram flour batter into the pot. Stir continuously for 5-7 minutes until the kadhi thickens and is cooked through.

5. 5.Prepare Raita

   Heat a tawa and roast 1 tsp cumin seeds until fragrant. Grind the roasted cumin seeds with 1/2 tsp salt using a mortar and pestle until fine. Add the ground cumin and salt mixture to 1 cup of yogurt and mix well.

6. 6.Cook Multi Layered Fenugreek Paratha

   Divide the paratha dough into equal portions. Roll each portion into a small disc using dry flour. Apply oil on the rolled disc and sprinkle dry flour. Fold the disc into layers to create a multi-layered effect. Flatten the layered dough balls. Roll each flattened dough ball into a paratha. Heat a tawa (griddle) over the fire. Place a paratha on the hot tawa. Cook until small bubbles appear on the surface, then flip. Drizzle oil on both sides and cook for 2-3 minutes until golden brown and crispy. Remove from tawa and cut into quarters.

7. 7.Serve the Meal

   Arrange the freshly cooked multi-layered fenugreek parathas, fenugreek & besan kadhi, chilli pickle, and raita on a plate. Enjoy the homemade meal.