I am not a paratha person and neither do I like parathas for breakfast. I make parathas for my hubby and family as they are too much fond of parathas of all types and kinds.
This chana dal methi parathas are made with leftover chana dal and freshly chopped fenugreek leaves. Methi is my all time favorite and it lends a beautiful flavor and taste to the parathas.
This recipe is different from the Gujarati version of Methi Theplas. It does not even taste like theplas. In fact the Dal Methi parathas taste better than theplas. It does not use besan/chick pea flour and curds which are used in theplas.
I always use leftover cooked chana dal for this recipe. If you are making these for breakfast, you can knead the dough, the night before and keep it overnight in the refrigerator.
I don’t recommend using kasoori methi (dried fenugreek leaves) as fresh methi leaves lends a unique taste to this dish which is not possible if you use kasoori methi.
Ingredients for the Methi Chana Dal Parathas:
- 1/2 or 3/4 cup leftover chana dal
- 1/2 cup freshly chopped methi leaves
- 1 green chili finely chopped
- 1/4 tsp ajwain (Carom Seeds/Thymol Seeds/Oregano)
- 1/4 tsp jeera (Cumin seeds)
- 1 and half cup whole wheat flour
- salt
- 1/2 tsp ghee
- white butter or makhan
Method to make the Methi Dal Parathas:
- 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 undercooked.
- Serve 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.
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