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Home Dish Methi Besan Paratha/ Fenugreek Paratha

Methi Besan Paratha/ Fenugreek Paratha

Name: How to cook Methi Besan Paratha/ Fenugreek Paratha - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Vaishali Suhas

Methi Besan Paratha/ Fenugreek Paratha

#GA4 #Week19 #Methi #Fenugreek #greens #paratha #breakfast @cookpad_in Methi is abundant in winters and it must be included in our diets regularly. It's a nutritious green leafy vegetable which is rich in minerals, vitamins, and proteins. It controls diabetes, blood pressure and helps in weight management. Methi is a wonderfood truly. Enjoy these super yummy Methi and Besan Parathas with curd, pickle or ketchup.

Ingredient

Food ration :

4 servings

Cooking time :

30 min. total

2 cups

Fresh Methi(Fenugreek) leaves

1 cup

Besan(chickpea flour) (roasted)

2 cups

Whole wheat flour

2 tablespoons

Cooking oil

Chopped green chillies

1/2 tsp each

Cumin and fennel seeds

as per taste

Spices : chilli powder, turmeric powder

1 tsp each

Spices: cumin and coriander powder, Saunf powder

1/2 tsp each

Spices: dry mango powder, chaat masala

1 tsp

Ginger garlic paste

1 Tablespoon

Chopped coriander leaves

1 tsp

Ajwain (caraway seeds)

to taste

Salt

2 tablespoons

Vegetable or olive oil .(Total)

As needed

Water to mix dough

Cooking instructions

* Step 1

First, wash the methi leaves and drain. Sprinkle salt and keep covered in a bowl for 10 minutes. Then squeeze out the water gently. (This is optional, diabetic patients can skip this step and use the washed leaves without the salting process. Salt removes excess bitterness.)

* Step 2

Chop the methi leaves finely. Heat a pan. Add 2 tsp cooking oil and when it heats, add cumin and fennel seeds. When they crackle, add methi leaves, chillies and ginger garlic paste.

* Step 3

Saute them on high heat for 2 minutes and switch off flame. Then add besan and mix well. Add all the spices and mix well. Keep covered for 1 minute.

* Step 4

Then sprinkle some water and bind the mixture to a soft dough. Then grease or wet the palms and roll into lemon sized balls. Keep covered. Stuffing for paratha is ready.

* Step 5

Knead the whole wheat dough for paratha by mixing the flour with salt and 1 tsp oil. Then rest it for 10 minutes. Then make equal sized balls from the dough slightly bigger than the stuffing balls.

* Step 6

Now, flatten the dough ball, place the stuffing, bring the edges near and pinch the edges. Remove extra dough. Roll well into a smooth round without cracks.

* Step 7

Cover the dough ball with dry wheat flour/ maida and roll out gently to a thick paratha (big round disc).

* Step 8

Heat skillet/ tawa. Then place the prepared paratha on it. Roast in medium flame from both sides till light brown spots appear. Then brush both side with vegetable oil and again roast till crisp. (Or roast without oil too.)