Bajra Methi Paratha with Radish Chutney (Seasonal & Healthy Recipe)

Bajra Methi Paratha is a wholesome and nutritious Indian flatbread that is perfect for the winter season. Bajra (pearl millet) is rich in fiber and keeps the body warm, while fresh methi leaves add iron, flavor, and freshness. Paired with an amazing radish chutney made from seasonal mooli, this combination is not only healthy but also incredibly delicious. This recipe is simple, requires basic ingredients, and can be enjoyed for breakfast, lunch, or dinner. The chutney adds a spicy, tangy punch that perfectly balances the rustic taste of bajra paratha.

Steps for Bajra Methi Paratha with Radish Chutney (Seasonal & Healthy Recipe)

In a large bowl, add 2 cups bajra flour (about 250 grams), ¼ cup gram flour, finely chopped methi leaves, finely chopped onion, green chillies, coriander leaves, and ginger-garlic paste. Add red chilli powder, cumin powder, turmeric powder, sesame seeds, crushed carom seeds, salt, and ghee. Mix everything well. Gradually add water and knead into a semi-soft dough.

Grease parchment paper or a plastic sheet lightly. Take a large dough ball, place it on the sheet, and gently press it into a round paratha. Heat a tawa and keep the flame on medium. Carefully place the paratha along with the sheet on the tawa and gently remove the sheet. Cook one side for 2–3 minutes, flip, and cook the other side completely. Apply ghee or oil and roast until crisp.

For the radish chutney, heat oil in a pan and cook tomatoes on low flame until soft. Add garlic cloves and green chilli and cook briefly. Remove skins, crush coarsely, and mix with grated radish, chopped onion, coriander, red chilli powder, salt, and lemon juice. Serve hot parathas with this amazing chutney.

Bajra Methi Paratha with Radish Chutney (Seasonal & Healthy Recipe)

Ingredients

4 Tbsp Oil
2 Dried Red Chillies
Small Piece of Mace
1 Cinnamon Stick
2 Cloves
2 Green Cardamoms
1 Black Cardamom
500 gms Mutton
1 Tbsp Ginger Garlic Paste
1 Tsp Salt
½ Cup Water
1 Tsp Black Peppercorns
1 Tbsp Coriander Seeds
1 Tsp Cumin Seeds
1–2 Tbsp Oil
2 Medium Onions
4–5 Green Chillies
10–12 Garlic Cloves
Coriander Stems
Water
½ Cup Curd
Fresh Coriander

Steps

In a large bowl, add 2 cups bajra flour (about 250 grams), ¼ cup gram flour, finely chopped methi leaves, finely chopped onion, green chillies, coriander leaves, and ginger-garlic paste. Add red chilli powder, cumin powder, turmeric powder, sesame seeds, crushed carom seeds, salt, and ghee. Mix everything well. Gradually add water and knead into a semi-soft dough.
Grease parchment paper or a plastic sheet lightly. Take a large dough ball, place it on the sheet, and gently press it into a round paratha. Heat a tawa and keep the flame on medium. Carefully place the paratha along with the sheet on the tawa and gently remove the sheet. Cook one side for 2–3 minutes, flip, and cook the other side completely. Apply ghee or oil and roast until crisp.
For the radish chutney, heat oil in a pan and cook tomatoes on low flame until soft. Add garlic cloves and green chilli and cook briefly. Remove skins, crush coarsely, and mix with grated radish, chopped onion, coriander, red chilli powder, salt, and lemon juice. Serve hot parathas with this amazing chutney.

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