Recipe for Multigrain Methi Parantha
Paranthas are shallow fried flatbreads from India. They are usually made with wheat flour. The flour is kneaded and then stuffed with different fillings made with potato, cauliflower, or other vegetables; then rolled, flattened and shallow fried on a pan. However, the vegetables are sometimes kneaded along with the flour too.
Although Paranthas are most commonly shallow-fried, Tandoori Paranthas are also common, in which the flattened dough is baked in a Tandoor. They are usually available in restaurants and Dhabas (street-side restaurants).
Recently, I shared the recipe for Gobi Ka Parantha and Dal Ka Parantha, which I made with whole wheat flour. Today, the recipe I am sharing is that of multigrain parantha, in which I have combined different flours with fresh fenugreek leaves. It tastes absolutely delicious and is ideal for a late weekend breakfast.
So, let us start with the recipe:
Ingredients needed for Multigrain Methi Parantha:
- Methi (Fresh Fenugreek leaves): Washed and Chopped, about 4 cups
- Ragi ( finger millet) Flour: 1 cup
- Chane Ka Atta (Chickpea Flour): 1 cup
- Whole wheat Flour: 1 cup
- Onion: 1 big, chopped
- Green chilli and ginger paste: 1 tablespoon
- Salt: 1 tablespoon, or as per taste
- Oil: 1 tablespoon
- Ghee: for frying the paranthas
- Carom Seeds: 1 teaspoon
- Sesame seeds: 1 tablespoon and additional to sprinkle on the paranthas
- Fresh Coriander Leaves: Chopped, About 3 tablespoons
- Water: For kneading
Method for making Multigrain Methi Parantha:
- In a big mixing bowl, add fenugreek leaves, coriander leaves, carom seeds, sesame seeds and salt, ginger and chilli paste.
- Mix well, squeezing the leaves and let this mixture rest for about 10 minutes. After 10 minutes, the mixture will release water.
- Now add whole wheat flour, finger millet flour and chickpea flour and onion. Mix everything.
- Knead it into a medium dough using the water released by the herbs. You may need just about 1/2 cup of water additionally to prepare a medium dough. In the end, add oil and knead it further. Knead for about 10 minutes. Then cover and rest the dough for about 10 minutes.
- After the dough has rested, take small portions of the dough, round them and roll them using a rolling pin. Sprinkle sesame seeds. Roll once more so that the seeds stick to the dough. The addition is sesame seeds is optional. Skip it if you wish.
- Then using a round cutter, cut it into circles.
- Now heat oil in a pan, and fry the paranthas on medium heat by spreading ghee on both sides. Fry more if you want it crispy.
- Serve with pickle, butter and curd/yoghurt.
Some additional notes:
- For my readers in Germany: In this recipe, I used Finger millet flour, which I got from an Indian shop. For wheat flour, I combined Wezenmehl 1050 and Vollkorn Weizenmehl in a ratio of 1:1, and for chickpea flour, I used Kichererbsenmehl.
- In this recipe, it is important to let the herbs release water before adding the flour and kneading the dough. Hence, after adding salt, the herbs should rest for about 10 minutes.
- You can add chopped onions also with the herbs and let them release water too before adding the flour, but if you do so, the onions become soft, and you won’t feel the crunch of onions while eating the paranthas.
- If you want the onion crunch in the paranthas, add the chopped onions along with the flour ( like I have done) and use as little water as possible to knead a medium dough. When the dough rests, the onions will release some water and make the dough a bit soft.
- I have made the paranthas with fenugreek leaves. But you could try with any locally available herb.
- Paranthas can be fried in ghee, oil or butter. But always fry the parantha on medium heat else, it will come brown from the outside but stay raw inside.
Check out other recipes from my kitchen here.
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