Besan Methi Paratha Recipe
Besan Methi Paratha Recipe is a lovely paratha recipe stuffed with roasted besan and healthy methi leaves, that makes it a great breakfast option or nice to serve for dinner as well. Give it a try, all it takes is 15 minutes to bring everything together for delicious breakfast or dinner.
Besan Methi Paratha Recipe is a filling paratha, where the dough is stuffed with methi leaves combined with besan that is roasted along with spices, that gives the paratha a punch.
Serve it long with raita, pickle or even wit chutney for breakfast or dinner too.
Did you know: Fenugreek are known to have a storehouse of minerals and are also known to be a rich source of vitamin C and K as well. A certain study suggest that fenugreek seeds may be helpful to people with diabetes because they contain fiber and other chemicals that are thought to slow digestion and the body’s absorption of carbohydrates and sugar. Fenugreek is said to be an effective heartburn or acid reflux remedy because the mucilage in fenugreek seeds assists in soothing gastrointestinal inflammation, and coating the stomach and intestinal lining.
Serve Besan Methi Paratha along with Boondi Raita, Aam Chunda Pickle Recipe - Gujarati Mango Chunda Recipe followed by Adrak Chai Recipe - Indian Style Ginger Tea for a complete breakfast.
Try our other Paratha Recipes:
10 M
20 M
30 M
4 Servings
Ingredients
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For the besan methi stuffing
- 2 tablespoons Oil
- 1/2 cup Gram flour (besan)
- 1/4 teaspoon Asafoetida (hing)
- 1/2 teaspoon Ajwain (Carom seeds)
- 1 teaspoon Cumin seeds (Jeera)
- 1 teaspoon Red Chilli powder
- 1 teaspoon Coriander Powder (Dhania)
- 1 teaspoon Cumin powder (Jeera)
- 1 teaspoon Amchur (Dry Mango Powder)
- 1 teaspoon Garam masala powder
- Salt , to taste
- 1-1/2 cups Methi Leaves (Fenugreek Leaves) , finely chopped For the dough
- 2 cups Whole Wheat Flour
- Water , to bind the dough
- Salt , to taste
- Ghee , to cook the parathas
How to make Besan Methi Paratha Recipe
'To begin making the Besan Methi Paratha Recipe, we will first make the filling for the paratha.
Heat a pan with oil on medium heat, add in the cumin seeds, ajwain and asafoetida and allow it to sizzle.
To this add the besan and allowing it to roast on medium-high heat stirring continuously.
Once the besan has turned into a light brown colour, add in the dry spices - red chilli powder, coriander powder, cumin powder, amchur powder, garam masala and salt to taste.
Mix well, and add the chopped methi leaves into the pan.
Mix well and allow the methi leaves to wilt and combine well with the besan mix.
Turn off the flame, transfer the besan methi stuffing mixture to a bowl and allow it to cool down to room temperature.
In a mixing bowl, add the flour and salt. Add water little at a time and knead to make a soft and smooth dough. Once all the flour has come together, drizzle a teaspoon of oil on the top of the dough and knead for another couple of minutes.
Cover the dough and set aside.
Getting ahead to make the Besan Methi Paratha
Heat the roti tawa over medium heat. To make the parathas, divide your paratha dough into 6-8 even sized balls. Begin by rolling one out into a circle of approximately 2 inch diameter.
Add a spoonful of the Besan Methi in the center of the disc. Bring the edges of the circle to the centre, pinch and seal gently. Lightly flatten the dough again with your palm.
Lightly dust it with flour if required and gently roll it out into a circle ensuring that the stuffing stays sealed.
Place the Besan Methi Paratha on to a hot tawa and cook on both the sides until brown spots appear and the paratha is fully cooked.
Smear a teaspoon of ghee or oil over the Besan Methi Paratha and cook from both the sides till golden brown.
Once the Besan Methi Paratha is crisp and golden brown, transfer to a platter and cook the remaining Besan Methi Paratha similarly.
Serve Besan Methi Paratha along with Boondi Raita, Aam Chunda Pickle Recipe - Gujarati Mango Chunda Recipe followed by Adrak Chai Recipe - Indian Style Ginger Tea for a complete breakfast.
