Parathas always have been a family-favorite treat.
A combination of bajra and besan with methi parathas taste delicious. These spicy Methi Bajra Parathas have a biscuit texture, which makes it very enjoyable. They also pair well with gravy-based dishes like Mixed Dal, Aloo Tamatar or you can serve with plain yogurt. You can enjoy these as a proper meal, or even as a great on-the-go lunch! I also enjoy these parathas with just hot cup of chai.
Vegan and Gluten-Free Bajra Methi Paratha is a healthy and delicious winter favorite flatbread. It is made using Gluten-Free Bajra flour, gram flour, fresh fenugreek leaves, and a few spices.
This Bajra Methi Parathas can be consumed for breakfast, afternoon meals, or with your tea too. They stay good for at least a day at room temperature. In fact, they taste the best the next day with your morning cuppa.
Bajra or Pearl millet is considered to be winters favorite millet. It provides the body the necessary warmth and when consumed along with jaggery and ghee helps in better digestion. This millet may also support weight loss. It is gluten-free and hence gluten intolerant people can enjoy it too.
The next main ingredient in this recipe is Methi or Fresh Fenugreek Leaves. Again methi is very commonly available during winters in India. Fresh fenugreek leaves are used in different curries and Fenugreek flatbreads, aka Methi paratha, Methi Poori, or Methi thepla is very commonly consumed.
Ingredients for Baajri Methi Paratha
Steps for Baajri Methi Paratha
Baajri Methi Paratha
Ingredients
10 to 12 Garlics
2 Green Chillies
1 inch Ginger
2 cups Bajari flour
1/4th Cup Chickpea Flour
Salt
1 cup Fenugreek Leaves
Fresh Coriander
Half teaspoon Carrom seeds
1 medium Onion
1 teaspoon Red Chilli powder
Half teaspoon Turmeric powder
1 teaspoon Cumin powder
1 tablespoon White Sesame seeds
1 tablespoon Clarified Butter
Warm Water
Butter
Steps
Take 10-12 garlic cloves, 2 green chillies, 1 inch Ginger and crush them into a coarse paste. Take 2 cups bajari flour, add 1/4th cup chickpea flour, salt, 1 cup fresh washed and chopped fenugreek leaves, some freshly chopped coriander leaves, the coarse crushed spice paste, half tsp crushed Carrom seeds, 1 medium chopped onion, 1 tsp red chilli powder, half tsp turmeric powder, 1 tsp cumin powder, 1 tbsp white sesame seeds, 1 tbsp clarified butter, mix it well then gradually pour warm water and knead it into a semi soft dough.
Now start making the parathas, take a sheet of parchment paper or a polythene plastic sheet, take a medium size ball of the dough and place on the sheet, keep pressing it with your hands to make a round thick paratha.
Heat the pan or tawa to roast the parathas. When the tawa is heated, place this paratha on the tawa and roast it on medium to high flame, till both the sides turn crispy pour some ghee while roasting it.
Serve it immediately with pickle curd or ketchup.
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Tips * Methi paratha is best served hot. However, it can be served warm or at room temperature. You can also stack them in a roti basket or casserole box/container. * Easily enjoy for breakfast, lunch, or at dinner. * If you do not get methi leaves, then substitute spinach (palak) or amaranth (chaulai – green or red leaves). The taste will be different and the parathas will not have the unique methi flavor, but nevertheless, they will be healthy and nutritious. *Ensure that your skillet or tawa is hot. Roast parathas on medium-high to high heat. Roast paratha on low heat would make them undercooked or chewy and hard. A very high heat would cause the parathas to burn. Regulate the heat as needed when roasting. * If you like spicy food then feel free to add more chilies to this methi paratha recipe. Conversely, if you are not too fond of chilies then you can add less.
