Besan Methi Paratha Recipe
Enjoy this hearty and flavorful North Indian breakfast with the goodness of fenugreek and gram flour. A nutritious way to start your day!
Introduction:
Besan Methi Paratha is a delicious and simple flatbread that combines the earthy flavor of fenugreek leaves (methi) with the protein-rich gram flour (besan). It’s a wholesome choice for breakfast or an evening snack and can be easily prepared with ingredients readily available in your pantry. Packed with iron, this paratha is not only tasty but also beneficial for your health, making it a great way to incorporate more greens into your daily diet. If you’re looking to introduce methi to kids in a fun way, this paratha is a perfect solution.
Ingredients:
| For the Besan Methi Masala | Quantity |
|---|---|
| Oil | 2 tablespoons |
| Besan (gram flour) | 1/2 cup |
| Hing (asafoetida) | 1/4 teaspoon |
| Ajwain (carom seeds) | 1/2 teaspoon |
| Cumin Seeds (jeera) | 1 teaspoon |
| Red Chili Powder | 1 teaspoon |
| Coriander Powder | 1 teaspoon |
| Cumin Powder (jeera powder) | 1 teaspoon |
| Amchur Powder (dry mango powder) | 1 teaspoon |
| Garam Masala Powder | 1 teaspoon |
| Salt | To taste |
| Fresh Methi (fenugreek leaves) | 1-1/2 cups, finely chopped |
| For the Paratha Dough | Quantity |
|---|---|
| Wheat Flour (whole wheat) | 2 cups |
| Salt | To taste |
| Water | As required |
| Ghee (clarified butter) | As required |
Preparation Time:
10 minutes
Cooking Time:
20 minutes
Total Time:
30 minutes
Serves:
4 servings
Instructions:
1. Prepare the Besan Methi Masala:
- Heat oil in a pan or kadhai over medium heat.
- Add cumin seeds (jeera), ajwain, and hing to the hot oil. Let the cumin seeds splutter.
- Add besan (gram flour) to the pan and roast it on medium heat. Stir continuously to avoid burning. Roast until the besan turns slightly brown and aromatic.
- Once the besan is roasted, add red chili powder, coriander powder, cumin powder, amchur powder, and garam masala powder. Stir well to combine all the spices.
- Add salt to taste and mix everything thoroughly. Let the masala cook for about a minute.
- Add the finely chopped methi (fenugreek leaves) to the pan and cook for another 2-3 minutes until the methi softens and blends with the spices.
- Remove the masala from the heat and allow it to cool.
2. Prepare the Paratha Dough:
- In a large mixing bowl, combine wheat flour and salt.
- Gradually add water and knead the dough into a soft, smooth consistency. Add water little by little to avoid the dough becoming too sticky.
- Once the dough is smooth, add a little ghee and knead again for a couple of minutes.
- Cover the dough and let it rest for 10 minutes. This makes the dough more pliable and easier to roll out.
3. Assemble the Parathas:
- After the dough has rested, divide it into equal-sized portions (about 8 balls).
- Take one dough ball, flatten it slightly, and roll it out into a small circle, about 3 inches in diameter, using a rolling pin.
- Place a spoonful of the prepared besan methi masala in the center of the rolled dough.
- Carefully fold the edges of the dough to cover the filling completely, forming a pouch.
- Gently flatten the filled dough ball with your fingers, then roll it out again into a medium-sized circle, ensuring the filling stays intact inside.
4. Cook the Parathas:
- Heat a tava (griddle) on medium heat.
- Place the rolled-out paratha onto the hot tawa and cook it for about 1-2 minutes until you see bubbles forming on the surface.
- Flip the paratha and cook the other side, pressing lightly with a spatula to ensure even cooking.
- Add a little ghee or oil on both sides of the paratha and cook until it turns golden brown and crispy.
- Repeat the process with the remaining dough balls.
5. Serve:
- Serve the Besan Methi Paratha hot, paired with boondi raita and mango pickle for a delightful North Indian breakfast or snack.
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 220 kcal |
| Carbohydrates | 33 g |
| Protein | 6 g |
| Fat | 8 g |
| Fiber | 4 g |
| Iron | 2 mg |
| Sodium | 200 mg |
Tips:
- For a richer taste, use ghee to cook the parathas. It adds a delicious aroma and flavor to the parathas.
- You can also add some green chilies and ginger to the masala for an extra zing.
- If you prefer a gluten-free version, replace the wheat flour with gluten-free flour (like rice flour or a chickpea flour mix), though the texture may differ slightly.
Enjoy this delicious and nutritious Besan Methi Paratha as a part of your healthy breakfast routine, or pack it in your lunchbox for a fulfilling meal on the go. Whether enjoyed with yogurt or your favorite pickle, this paratha makes for a delicious and nutritious start to your day!
