Besan Methi Paratha Recipe
Description:
The Besan Methi Paratha is a wholesome North Indian breakfast delight that combines the rich flavor of gram flour (besan) and fenugreek leaves (methi). The dough is infused with a spicy, aromatic filling of besan roasted with a melange of spices, offering a flavorful punch that makes this paratha both filling and satisfying. Paired with yogurt or pickle, it’s the perfect start to your day.
Cuisine: North Indian
Course: North Indian Breakfast
Diet: Vegetarian
Ingredients:
For the Besan Methi Stuffing:
| Ingredient | Quantity |
|---|---|
| Oil | 2 tablespoons |
| Gram Flour (Besan) | 1/2 cup |
| Asafoetida (Hing) | 1/4 teaspoon |
| Ajwain (Carom Seeds) | 1/2 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 | 1 teaspoon |
| Salt | To taste |
| Methi Leaves (Fenugreek) | 1-1/2 cups, finely chopped |
For the Dough:
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 2 cups |
| Water | As required to bind the dough |
| Salt | To taste |
| Ghee | For cooking the parathas |
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 6 Parathas
Instructions:
Step 1: Preparing the Besan Methi Filling
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Heat the Pan: Begin by heating 2 tablespoons of oil in a non-stick pan over medium heat. Once the oil is hot, add cumin seeds (jeera), ajwain (carom seeds), and asafoetida (hing). Let the spices sizzle for a few seconds, releasing their aroma.
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Roast the Besan: Add gram flour (besan) to the pan and roast it over medium-high heat. Stir continuously to prevent it from burning. The besan will begin to turn a light brown color, which indicates it’s roasted and ready for the next step.
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Spice It Up: Once the besan is roasted, add red chilli powder, coriander powder (dhania), cumin powder (jeera), amchur (dry mango powder), garam masala powder, and salt to taste. Stir the mixture thoroughly so that the spices are evenly distributed.
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Add the Methi: Stir in the finely chopped methi leaves (fenugreek) and mix them with the roasted besan. The methi leaves will begin to wilt and release their moisture, blending perfectly with the spiced besan. Cook for another 2-3 minutes until everything is well combined.
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Cool the Filling: Remove the pan from the heat and transfer the besan methi mixture to a bowl. Let it cool down to room temperature.
Step 2: Preparing the Paratha Dough
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Combine the Ingredients: In a large mixing bowl, add whole wheat flour and salt. Gradually add water in small amounts and knead the dough until it is smooth and soft. The dough should be slightly firm to make it easy to roll the parathas later.
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Rest the Dough: Cover the dough with a damp cloth and allow it to rest for about 10 minutes. This helps in making the parathas soft and pliable.
Step 3: Assembling the Parathas
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Divide the Dough and Filling: Once the dough has rested, divide it into equal-sized portions. Similarly, take the cooled besan methi filling and divide it into portions that match the size of the dough balls.
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Stuff the Parathas: Roll each portion of dough into a small ball. Flatten it into a small disc using your fingers or a rolling pin. Place a portion of the besan methi stuffing in the center and bring the edges of the dough together to seal the filling inside.
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Roll the Paratha: Gently roll the stuffed dough ball into a flat disc, ensuring that the filling stays inside. Use a little flour to prevent the dough from sticking while rolling.
Step 4: Cooking the Parathas
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Heat the Tawa (Griddle): Heat a tawa or griddle on medium-high heat. Once hot, place the rolled-out paratha onto the griddle and cook for 1-2 minutes on each side until light golden brown spots appear.
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Apply Ghee: Once both sides are cooked, apply a small amount of ghee on both sides of the paratha. Cook for another 30 seconds until crispy and golden brown.
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Repeat the Process: Repeat the process with the remaining dough and filling.
Tips:
- Customizing the Spice Level: Adjust the amount of red chilli powder and garam masala based on your spice tolerance.
- Methi Leaves: Make sure to finely chop the methi leaves to avoid large pieces in the stuffing.
- Serving Suggestions: Serve the Besan Methi Parathas hot with a side of yogurt, pickle, or a dollop of butter for added richness.
Enjoy this delicious, aromatic paratha for breakfast or as a snack with your favorite accompaniments!
