Besan Methi Paratha Recipe
A delightful North Indian breakfast favorite, this Besan Methi Paratha combines the earthy flavors of fenugreek (methi) with the richness of gram flour (besan) and a blend of aromatic spices. Served with boondi raita and tangy mango chutney, it makes for a fulfilling start to your day.
Ingredients
| Ingredient | Quantity |
|---|---|
| Oil | 2 tbsp |
| Gram Flour (Besan) | ½ cup |
| Asafoetida (Hing) | ¼ tsp |
| Carom Seeds (Ajwain) | ½ tsp |
| Cumin Seeds (Jeera) | 1 tsp |
| Red Chilli Powder | 1 tsp |
| Coriander Powder | 1 tsp |
| Cumin Powder | 1 tsp |
| Dry Mango Powder (Amchur) | 1 tsp |
| Garam Masala | 1 tsp |
| Salt | To taste |
| Fenugreek Leaves (Methi), finely chopped | 1½ cups |
| Whole Wheat Flour (Atta) | 2 cups |
| Water | As needed |
| Ghee or Oil for cooking | As needed |
Preparation Time
10 minutes
Cooking Time
20 minutes
Total Time
30 minutes
Servings
4 servings
Cuisine
North Indian
Course
Breakfast
Diet
Vegetarian
Instructions
-
Prepare the Spiced Besan Mixture:
- Heat oil in a pan on medium heat. Add cumin seeds (jeera), carom seeds (ajwain), and asafoetida (hing). Let the seeds sizzle for a few seconds.
- Add the gram flour (besan) and cook it on medium heat until it slightly browns and releases a nutty aroma. Stir frequently to prevent burning.
- Once the besan is roasted, add red chili powder, coriander powder, cumin powder, dry mango powder (amchur), garam masala, and salt. Stir to combine.
- Add the chopped fenugreek leaves (methi) and cook for another 2-3 minutes, until the leaves soften and the spices meld together. Turn off the heat and let the mixture cool.
-
Prepare the Dough:
- In a large mixing bowl, combine whole wheat flour (atta) with a pinch of salt. Gradually add water and knead the dough into a smooth, soft consistency.
- Add a little oil halfway through the kneading process to make the dough smooth and pliable. Cover and let it rest for about 10 minutes.
-
Shape the Parathas:
- Heat a tawa (flat griddle) or a non-stick skillet on medium heat.
- Divide the dough into small portions and roll each portion into a ball.
- Roll each ball into a 2-inch diameter circle. Place a spoonful of the spiced besan-methi mixture in the center and fold the edges of the dough to seal the filling inside.
- Gently flatten the stuffed dough ball with your hands and then roll it out into a larger paratha. Be careful not to tear the dough.
-
Cook the Parathas:
- Place the rolled-out paratha on the hot tawa and cook for 1-2 minutes on one side until light brown spots appear. Flip the paratha and cook the other side.
- Apply ghee or oil on both sides and cook until golden and crispy.
- Remove from the tawa and keep warm.
-
Serve:
- Serve the hot Besan Methi Parathas with boondi raita and tangy mango chutney for a traditional North Indian breakfast experience.
Enjoy your flavorful, spicy, and nutritious Besan Methi Paratha! Perfect for a wholesome morning meal, these parathas are not only easy to make but also pack a punch with the goodness of fenugreek and gram flour.
