Name: Multigrain Methi Paratha recipe by Sujata Hande-Parab at BetterButter
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 5
Ingredients: Methi /fenugreek leaves – 1 ½ cup tightly packed (leaves washed, chopped finely); Wheat flour – 1 cup; Gram Flour – 2tbsp; Jowar/ Sorghum / Great Millet Flour – ¼ cup; Ragi/finger millet Flour – ¼ cup; Rice flour – 1 tbsp. for dusting work surface.; Lemon juice – ½ tbsp; Coarsely ground green chillies – 2-3; Roasted crushed cumin seeds – 1tsp; Coriander powder – 1 tsp; Cumin powder – 1 /2tsp; Turmeric – ½ tsp; Salt as per taste; Ghee / Oil– 2-3 tbsp.; Water as required for kneading; Serving – Curd or pickle or any dip or sauce.

ABOUT Multigrain Methi Paratha RECIPE

Fenugreek or methi is cultivated and used widely all over the world. Lots of recipes been prepared using this leafy vegetable. Healthy and nutritious has lots of medicinal benefits as well. In Maharashtra, it is commonly known as methichi bhaji and used on regular basis for making subjis, theplas, parathas, thalipeeth, puri or vade. Lots of variations can be made using this healthy vegetable. In this recipe I have used four types of flours i.e. wheat, Ragi, jowar, gram and seasoned with some dry masalas and salt. It goes well with any pickle or curd or curry.

Ingredients Serving: 5

Methi /fenugreek leaves – 1 ½ cup tightly packed (leaves washed, chopped finely)
Wheat flour – 1 cup
Gram Flour – 2tbsp
Jowar/ Sorghum / Great Millet Flour – ¼ cup
Ragi/finger millet Flour – ¼ cup
Rice flour – 1 tbsp. for dusting work surface.
Lemon juice – ½ tbsp
Coarsely ground green chillies – 2-3
Roasted crushed cumin seeds – 1tsp
Coriander powder – 1 tsp
Cumin powder – 1 /2tsp
Turmeric – ½ tsp
Salt as per taste
Ghee / Oil– 2-3 tbsp.
Water as required for kneading
Serving – Curd or pickle or any dip or sauce.

Instructions

Wash plucked leaves twice. Drain off water completely and chop finely. Or run through a food processor.
In a bowl, mix together wheat, gram flour, Jowar and ragi flour, salt, turmeric powder, coriander powder, cumin powder, lemon juice, coarsely ground green chili and roasted crushed cumin seeds.
Add finely chopped Methi leaves. Mix well till mixture incorporates well with each other.
Add water if required and knead it into a smooth dough. Cover and keep aside for 15-20 minutes
Divide dough into 8-9 equal parts. Shape them into a smooth ball.
Dust rolling board with some rice flour. Roll dough ball into a thin roti or circle about (6-7” diameter)
In a nonstick tava or griddle, drizzle ghee. Spread evenly all over on its surface with rubber spatula
Place paratha on it. Let it cook till bubbles appear on the top. Cook on medium low flame.
Flip it over and let it cook for few seconds. Apply some ghee.
Flip it again and apply ghee on another side and cook until light brown spots appear on both the sides. Press in between with the help of spatula for even cooking.
Once cooked , transfer it on a plate.
Serve hot with curd, pickle or any subji or curry.

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