Methi Besan Paratha/ Fenugreek Paratha

Name: Methi Besan Paratha/ Fenugreek Paratha
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cups Fresh Methi(Fenugreek) leaves; 1 cup Besan(chickpea flour) (roasted); 2 cups Whole wheat flour; 2 tablespoons Cooking oil; 2 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

Vaishali Suhas @HealthisWealth

Bangalore , India

#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.

Vaishali Suhas @HealthisWealth

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Ingredients

30 min. total

4 servings

2 cupsFresh Methi(Fenugreek) leaves
1 cupBesan(chickpea flour) (roasted)
2 cupsWhole wheat flour
2 tablespoonsCooking oil
2Chopped green chillies
1/2 tsp eachCumin and fennel seeds
as per tasteSpices : chilli powder, turmeric powder
1 tsp eachSpices: cumin and coriander powder, Saunf powder
1/2 tsp eachSpices: dry mango powder, chaat masala
1 tspGinger garlic paste
1 TablespoonChopped coriander leaves
1 tspAjwain (caraway seeds)
to tasteSalt
2 tablespoonsVegetable or olive oil .(Total)
As neededWater to mix dough

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Steps

30 min. total

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.)
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.
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.
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.
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.
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.
7

Cover the dough ball with dry wheat flour/ maida and roll out gently to a thick paratha (big round disc).
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.)
9

Remove and serve this yummylicious breakfast with spiced curd, pickle, raitha, curry or ketchup. Enjoy!

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Vaishali Suhas @HealthisWealth

on January 20, 2021 05:57

Bangalore , India

Hello and welcome to my collection of healthy , tasty and easy recipes. I am Vaishali Suhas, from Nagpur, India. A Diet coach, Wellness and Nutrition Expert, and a Food Technologist. I am also a proud Cookpad author, Home chef, Baker and Vegetarian / Vegan recipe developer. Follow me on my page on Instagram@vaishubakesYouTube https://youtube.com/@NutritionwithVaishali?si=YorzPAvED9UV3VyZFacebook https://www.facebook.com/profile.php?id=100063908260991&mibextid=2JQ9oc