Chana Dal Methi Paratha Recipe
Recipe type: Breakfast
Chana Dal Methi Paratha - Indian flat bread made from leftover chana dal and freshly chopped methi (fenugreek) leaves.
- ½ or ¾ cup leftover chana dal/bengal gram
- ½ cup freshly chopped methi leaves/fenugreek leaves
- 1 green chili finely chopped
- ¼ tsp ajwain (Carom Seeds/Thymol Seeds/Oregano)
- ¼ tsp jeera (Cumin seeds)
- 1 and half cup whole wheat flour
- ½ tsp ghee
- white butter or makhan
- Knead the whole wheat flour with the leftover chana dal, methi, salt, ghee, green chili, ajwain and jeera. Add water if required. You may not need to add the water if the leftover dal has enough water and is not dry. If the leftover dal dish is dry, then you will have to add water.
- Knead into a soft dough just like the dough for chapatis or parathas.
- On a dusted rolling board, take a big lemon sized ball of the dough. Roll the dough ball with a rolling pin and make a circle of the dough of about 2 inch diameter.
- Apply ghee on surface of the rolled paratha. Fold the paratha lengthwise twice.
- Again apply ghee on the surface. Again fold it twice. Now roll this folded dough in flour.
- With the rolling pin, roll out the parathas with approx 5-6 inch diameter
- Heat a flat griddle or tava. Put the paratha on the griddle. When partly cooked on one side, flip the paratha.
- Apply ghee on the partly cooked side. In the meantime the other side is getting cooked.
- Now flip it again. Now apply ghee on the other side. Cook till the underside is crisp and browned. Flip again and cook the second side till browned and crisp.
- While cooking press the edges of the parathas so that they don’t remain under cooked.
- Serve Chana Dal Methi Parathas hot with homemade butter in a true punjabi style. This is how the parathas are devoured by the punjabis…. with lots and lots of butter or makhan as it called locally.