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Besan and methi parathas

Jan-19-2018
Poonam Kothari
20 minutes
Prep Time
15 minutes
Cook Time
3 People
Serves
Read Instructions Save For Later

ABOUT Besan and methi parathas RECIPE

These parathas are made up of roasted graam flour and kasoori methi is also made instantly in microwave if you do not have kasoori methi do not worry microwave fresh methi for 2minutes at the intervals of one minute result will be wonderful , these parathas can be stored for 3-4days in fridge and 2days outside the fridge , you can prepare stuffing previous day and can be used next day as we.are not adding water in stuffing these can be carried while travelling long distance too , these parathas taste best with lemon aachar and chutneys so friends lets make parathaas

Recipe Tags

  • Veg
  • Easy
  • Roasting
  • Main Dish
  • Healthy

Ingredients Serving: 3

  1. 1 bowl graam flour/besan
  2. Handful of fresh methi leaves
  3. salt to taste
  4. 1Tsp red chilli powder
  5. 1/2 Tsp of turmeric powder
  6. 1Tsp of dry corriander powder
  7. oil 3-5 tbsp oil
  8. 1Tsp garam masala powder
  9. 1/2Tsp dry mango powder
  10. 1Tsp of sesame seeds
  11. 1Tsp of fennel seeds
  12. oil for shallow fry
  13. Wheat flour 2bowl
  14. salt to taste
  15. water for binding dough

Instructions

  1. ADD 1 BOWL OF GRAM FLOUR /BESAN TO DEEP KADHAI AND DRY ROAST IT
  2. IT WILL TURN GOLDEN IN COLOUR AND WILL LEAVE ITS AROMA , THEN SWITCH OFF THE FLAME
  3. ADD LITTLE METHI TO BAKING DISH WE WILL MAKE INSTANT KASOORI METHI IN MICROWAVE
  4. MICROWAVE IT FOR 1 MINUTE
  5. SET TEMPERATURE FOR 1 MINUTE
  6. AGAIN MICROWAVE IT FOR 1MINUTE MORE
  7. SET TEMPERATURE FOR 1 MINUTE AGAIN
  8. METHI IS CRISPY NOW
  9. ADD 1TSP RED CHILLY TO GRAM FLOUR, 1/2 TSP TURMERIC POWDER , AND 1 TSP CORRIANDER POWDER
  10. 1/2 TSP OF GARAM MASALA POWDER AND 1/TSP OF DRY MANGO POWDER
  11. ADD SALT TO TASTE
  12. ADD 1 TSP SESAME SEEDS AND 1/2 TSP OF FENNEL SEEDS
  13. ADD 2-3TBSP OF OIL
  14. MIX IT
  15. IF YOU FILL ITS DRY ADD MORE OILAND MIX
  16. RUB KASOORI METHI WITH YOUR PALMS AND ADD TO STUFFING
  17. AGAIN GIVE A.GOOD MIX
  18. TAKE WHOLE WHEAT FLOUR IN BOWL AND ADD SALT TO TASTE ADD WATER AND BIND DOUGH
  19. DOUGH SHOULD BE SEMI SOFT
  20. COVER WITH LID AND GIVE REST TO IT FOR 15 MINUTES
  21. TAKE SMALL PORTION AND ROLL IT WITH ROLLING PIN
  22. ADD STUFFING AND SEAL IT FROM SIDES AND PRESS WITH YOUR PALM
  23. ROLL IT INTO PARATHA
  24. FLIP IT ON TAWA
  25. FLIP IT ON OTHER SIDE
  26. DRIZZLE WITH OIL AND SHALLOW FRY
  27. FROM OTHER SIDE TOO
  28. REMOVE IN PLATE AND PREPARE ALL THE PARATHAS
  29. SERVE WITH CHUTNEYS AND SAUCES

Reviews (1)  

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Manju Gupta
Jan-25-2018
Manju Gupta   Jan-25-2018

Thanks for sharing this recipe.

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