Besan methi parathas

Ingredients

For the besan methi stuffing

2 tbsp Oil

1/2 cup Gram flour (besan)

1/4 tsp Asafoetida (hing)

1/2 tsp Ajwain (Carom seeds)

1 tsp Jeera

 

1 tsp Red Chili pdr

1 tsp Coriander pdr

1 tsp jeera pdr

1 tsp Amchur pdr

1 tsp Garam masala pdr

Salt to taste

 

1-1/2 cups Methi Leaves (Fenugreek Leaves), finely chopped

For the dough

2 cups Whole Wheat Flour

Water, to bind the dough

Salt, to taste

Ghee to cook the parathas

 

Preparations

Heat a pan with oil on medium heat, add  cumin seeds, ajwain and asafoetida and allow it to sizzle. 

To this add the besan and allowing it to roast on medium-high heat stirring continuously. 

Once the besan has turned into a light brown colour, add in the dry spices powders and salt to taste. 

Mix well, and add the chopped methi leaves into the pan.

Mix well and allow the methi leaves to wilt and combine well with the besan mix. 

Turn off the flame, transfer the besan methi stuffing mixture to a bowl and allow it to cool down to room temperature. 

To make the dough for Besan Methi Paratha

In a mixing bowl, add the flour and salt. Add water little at a time and knead to make a soft and smooth dough. Once all the flour has come together, drizzle a teaspoon of oil on the top of the dough and knead for another couple of minutes.

Cover the dough and set aside. 

Heat the roti tawa over medium heat. To make the parathas, divide your paratha dough into 6-8 even sized balls. Begin by rolling one out into a circle of approximately  2 inch diameter.

Add a spoonful of the Besan Methi in the center of the disc. Bring the edges of the circle to the centre, pinch and seal gently. Lightly flatten the dough again with your palms.

Lightly dust it with flour if required and gently roll it out into a circle ensuring that the stuffing stays sealed.

Place the Besan Methi Paratha on to a hot tawa and cook on both the sides until brown spots appear and the paratha is fully cooked.

Smear a teaspoon of ghee or oil over the Besan Methi Paratha and cook from both the sides till golden brown. 

Once the Besan Methi Paratha is crisp  and golden brown, transfer to a platter and cook the remaining Besan Methi Paratha similarly. 

Serve Besan Methi Paratha along with cucumber raita, pickle of your choice, either dry sabzi or with gravy to complete your meal.

 

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