Chana Dal Methi Paratha Recipe, How to make Chana Dal Methi Paratha Recipe

This chana dal methi parathas are made with leftover chana dal and freshly chopped methi (fenugreek) leaves. Methi is my all time favorite and it lends a beautiful flavor and taste to the parathas. I have also shared punjabi chana dal paratha where the boiled chana dal is stuffed in the parathas.

This Chana dal methi paratha 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.

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 like aloo parathagobi parathamooli parathapaneer paratha and methi paratha.

Chana Dal Methi Paratha Recipe below:

Chana Dal Methi Paratha Recipe
 
Chana Dal Methi Paratha - Indian flat bread made from leftover chana dal and freshly chopped methi (fenugreek) leaves.
AUTHOR:
RECIPE TYPE: Breakfast
CUISINE: Indian
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
  • 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
  • salt
  • ½ tsp ghee
  • white butter or makhan
INSTRUCTIONS
  1. 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.
  2. Knead into a soft dough just like the dough for chapatis or parathas.
  3. 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.
  4. Apply ghee on surface of the rolled paratha. Fold the paratha lengthwise twice.
  5. Again apply ghee on the surface. Again fold it twice. Now roll this folded dough in flour.
  6. With the rolling pin, roll out the parathas with approx 5-6 inch diameter
  7. Heat a flat griddle or tava. Put the paratha on the griddle. When partly cooked on one side, flip the paratha.
  8. Apply ghee on the partly cooked side. In the meantime the other side is getting cooked.
  9. 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.
  10. While cooking press the edges of the parathas so that they don’t remain under cooked.
  11. 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.


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  1. Sheetal says

    What if do no have left over chana dal and using fresh? Do you have a specific preparation for the dal?

    • says

      yes there is a specific way it is done when you make the parathas with fresh chana dal. in this the chana dal is cooked till soft and grains separate. add some green chilies and salt and some garam masala to this cooked dal mixture. now stuff the rotis with this mixture the way you would make aloo paratha. then fry the parathas. this is an excellent breakfast. i still have to post this recipe.

      if you want you can also knead both the cooked chana dal and flour together with some onions, green chilies, garam masala powder, cumin or cumin powder and ajwain (optional) and salt. my cooking experience tells me it will be good.