Fenugreek seeds (Dana methi) Multigrain Parathas

Name: Fenugreek seeds (Dana methi) Multigrain Parathas
Cuisine: Indian
Ingredients: 1/4 Cup Dana methi (Soaked overnight); 1/2 Cup gram/besan flour; 1 Tsp overnight soaked chana daal (optional); 2 Tsp Fennel seeds; 1/2 Tsp coriander seeds; 1 Tsp Coriander powder; 1-2 Green chilli chopped; 1/2 Tsp red chilli/black pepper powder; 1/2 Turmeric powder; 1/2 Tsp Rock Salt (As per taste); Pinch Asafoetida; 1/2 Dry mango powder/ Amchoor or 1 Tsp lemon juice; 5-6 Raisins or 2-3 Dates (Optional); as required Mustard oil for making stuffing; 1 Tsp Cumin seeds & mustard seeds; 1/2 Cup chopped fresh fenugreek leaves; 1/2 Tsp grated Ginger; 1 Chopped Onion (only if you want); 1/2 Tsp Garam masala

Nisha Sharma On Instagram @cravings4vegan @cook_17442647

Vegan & Vegetarian Recipe Curator

#Rolls
Being a Rajasthani these traditional healthy recipes are always close to my heart and it's one of favorite meal of ours. These #rolls are wholesome & delicious
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Health Benefits of Fenugreek:
✔️This herb & seeds are used as a medicine to treat skin diseases, also promotes hair growth.
✔️Good for digestion.
✔️Fenugreek seeds have a healthy nutritional profile, containing a good amount of fiber & minerals, including iron & magnesium.
✔️Controls Blood sugar helps to maintain cholesterol level & diabetes.
✔️Increase breastmilk production & helps weight gain in newborn babies.
✔️Fenugreek Boosts Testosterone.

Nisha Sharma On Instagram @cravings4vegan @cook_17442647

Vegan & Vegetarian Recipe Curator

Saved

Ingredients

1/4 CupDana methi (Soaked overnight)
1/2 Cupgram/besan flour
1 Tspovernight soaked chana daal (optional)
2 TspFennel seeds
1/2 Tspcoriander seeds
1 TspCoriander powder
1-2Green chilli chopped
1/2 Tspred chilli/black pepper powder
1/2Turmeric powder
1/2 TspRock Salt (As per taste)
PinchAsafoetida
1/2Dry mango powder/ Amchoor or 1 Tsp lemon juice
5-6Raisins or 2-3 Dates (Optional)
as required Mustard oil for making stuffing
1 TspCumin seeds & mustard seeds
1/2 Cupchopped fresh fenugreek leaves
1/2 Tspgrated Ginger
1Chopped Onion (only if you want)
1/2 TspGaram masala

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Steps

1

In a pan roast gram flour, till it changes colour into light brown and becomes aromatic. Keep aside.
2

Heat oil, add asafoetida, cumin seeds. Add chopped onion if you using.
3

Once onion cooks or become translucent, add Ginger chilli paste. If not adding onion, then add Ginger chilli paste and keep stirring so it doesn't burn.
4

Add soaked (overnight) and washed danamethi..
5

Add spices, salt, raisin)dates if you wish and mix well. Let it cool for few minutes. I don't add raisin and dates because after adding gram flour and fennel seeds if soaked for proper timing, wash then there is no bitterness remains.
6

Add roasted gram flour, mix it well. Add amchur, Garam masala.
7

Garnish with coriander leaves. Let it cool down so you can use it for stuffing.
8

Roll paratha, add stuffing and after covering roll again.
9

Using oil/ghee as per preference cook from both sides on hot Skillet.
10

Serve hot with chutney, achar, raita, yoghurt or any sabji.