Besan methi paratha recipe
A vegetarian North Indian Recipes recipe with tablespoons sunflower oil, gram flour (besan), asafoetida (hing). Ready in 30 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
22 steps- 1
To begin making the Besan Methi Paratha Recipe, we will first make the filling for the paratha
-/2 methi leaves (fenugreek leaves) - finely chopped(1 cups) - 2
Heat a pan with oil on medium heat, add in the cumin seeds, ajwain and asafoetida and allow it to sizzle
asafoetida (hing)(1/4 teaspoon)ajwain (carom seeds)(1/2 teaspoon)cumin seeds (jeera)(1 teaspoon)cumin powder (jeera)(1 teaspoon) - 3
To this add the besan and allowing it to roast on medium-high heat stirring continuously
- 4
Once the besan has turned into a light brown colour, add in the dry spices - red chilli powder, coriander powder, cumin powder, amchur powder, garam masala and salt to taste
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 tastesalt - to taste - 5
Mix well, and add the chopped methi leaves into the pan
-/2 methi leaves (fenugreek leaves) - finely chopped(1 cups) - 6
Mix well and allow the methi leaves to wilt and combine well with the besan mix
-/2 methi leaves (fenugreek leaves) - finely chopped(1 cups) - 7
Turn off the flame, transfer the besan methi stuffing mixture to a bowl and allow it to cool down to room temperature
-/2 methi leaves (fenugreek leaves) - finely chopped(1 cups) - 8
To make the dough for Besan Methi ParathaIn a mixing bowl, add the flour and salt
gram flour (besan)(1/2 cup)salt - to taste-/2 methi leaves (fenugreek leaves) - finely chopped(1 cups)whole wheat flour(2 cups)water - to bind the doughsalt - to taste - 9
Add water little at a time and knead to make a soft and smooth dough
water - to bind the dough - 10
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
gram flour (besan)(1/2 cup)whole wheat flour(2 cups)water - to bind the dough - 11
Cover the dough and set aside
water - to bind the dough - 12
Getting ahead to make the Besan Methi ParathaHeat the roti tawa over medium heat
-/2 methi leaves (fenugreek leaves) - finely chopped(1 cups) - 13
To make the parathas, divide your paratha dough into 6-8 even sized balls
water - to bind the doughghee - to cook the parathas - 14
Begin by rolling one out into a circle of approximately 2 inch diameter
- 15
Add a spoonful of the Besan Methi in the center of the disc
-/2 methi leaves (fenugreek leaves) - finely chopped(1 cups) - 16
Bring the edges of the circle to the centre, pinch and seal gently
- 17
Lightly flatten the dough again with your palm
water - to bind the dough - 18
Lightly dust it with flour if required and gently roll it out into a circle ensuring that the stuffing stays sealed
gram flour (besan)(1/2 cup)whole wheat flour(2 cups) - 19
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
-/2 methi leaves (fenugreek leaves) - finely chopped(1 cups)ghee - to cook the parathas - 20
Smear a teaspoon of ghee or oil over the Besan Methi Paratha and cook from both the sides till golden brown
-/2 methi leaves (fenugreek leaves) - finely chopped(1 cups)ghee - to cook the parathas - 21
Once the Besan Methi Paratha is crisp and golden brown, transfer to a platter and cook the remaining Besan Methi Paratha similarly
-/2 methi leaves (fenugreek leaves) - finely chopped(1 cups)ghee - to cook the parathas - 22
Serve Besan Methi Paratha along with Boondi Raita, Aam Chunda Pickle Recipe - Gujarati Mango Chunda Recipe followed by Adrak Chai Recipe - Indian Style Ginger Tea for a complete breakfast
amchur (dry mango powder)(1 teaspoon)-/2 methi leaves (fenugreek leaves) - finely chopped(1 cups)
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Besan methi paratha recipe
A vegetarian North Indian Recipes recipe with tablespoons sunflower oil, gram flour (besan), asafoetida (hing). Ready in 30 min, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
22 steps- 1
To begin making the Besan Methi Paratha Recipe, we will first make the filling for the paratha
-/2 methi leaves (fenugreek leaves) - finely chopped(1 cups) - 2
Heat a pan with oil on medium heat, add in the cumin seeds, ajwain and asafoetida and allow it to sizzle
asafoetida (hing)(1/4 teaspoon)ajwain (carom seeds)(1/2 teaspoon)cumin seeds (jeera)(1 teaspoon)cumin powder (jeera)(1 teaspoon) - 3
To this add the besan and allowing it to roast on medium-high heat stirring continuously
- 4
Once the besan has turned into a light brown colour, add in the dry spices - red chilli powder, coriander powder, cumin powder, amchur powder, garam masala and salt to taste
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 tastesalt - to taste - 5
Mix well, and add the chopped methi leaves into the pan
-/2 methi leaves (fenugreek leaves) - finely chopped(1 cups) - 6
Mix well and allow the methi leaves to wilt and combine well with the besan mix
-/2 methi leaves (fenugreek leaves) - finely chopped(1 cups) - 7
Turn off the flame, transfer the besan methi stuffing mixture to a bowl and allow it to cool down to room temperature
-/2 methi leaves (fenugreek leaves) - finely chopped(1 cups) - 8
To make the dough for Besan Methi ParathaIn a mixing bowl, add the flour and salt
gram flour (besan)(1/2 cup)salt - to taste-/2 methi leaves (fenugreek leaves) - finely chopped(1 cups)whole wheat flour(2 cups)water - to bind the doughsalt - to taste - 9
Add water little at a time and knead to make a soft and smooth dough
water - to bind the dough - 10
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
gram flour (besan)(1/2 cup)whole wheat flour(2 cups)water - to bind the dough - 11
Cover the dough and set aside
water - to bind the dough - 12
Getting ahead to make the Besan Methi ParathaHeat the roti tawa over medium heat
-/2 methi leaves (fenugreek leaves) - finely chopped(1 cups) - 13
To make the parathas, divide your paratha dough into 6-8 even sized balls
water - to bind the doughghee - to cook the parathas - 14
Begin by rolling one out into a circle of approximately 2 inch diameter
- 15
Add a spoonful of the Besan Methi in the center of the disc
-/2 methi leaves (fenugreek leaves) - finely chopped(1 cups) - 16
Bring the edges of the circle to the centre, pinch and seal gently
- 17
Lightly flatten the dough again with your palm
water - to bind the dough - 18
Lightly dust it with flour if required and gently roll it out into a circle ensuring that the stuffing stays sealed
gram flour (besan)(1/2 cup)whole wheat flour(2 cups) - 19
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
-/2 methi leaves (fenugreek leaves) - finely chopped(1 cups)ghee - to cook the parathas - 20
Smear a teaspoon of ghee or oil over the Besan Methi Paratha and cook from both the sides till golden brown
-/2 methi leaves (fenugreek leaves) - finely chopped(1 cups)ghee - to cook the parathas - 21
Once the Besan Methi Paratha is crisp and golden brown, transfer to a platter and cook the remaining Besan Methi Paratha similarly
-/2 methi leaves (fenugreek leaves) - finely chopped(1 cups)ghee - to cook the parathas - 22
Serve Besan Methi Paratha along with Boondi Raita, Aam Chunda Pickle Recipe - Gujarati Mango Chunda Recipe followed by Adrak Chai Recipe - Indian Style Ginger Tea for a complete breakfast
amchur (dry mango powder)(1 teaspoon)-/2 methi leaves (fenugreek leaves) - finely chopped(1 cups)
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