Fenugreek seeds (Dana methi) Multigrain Parathas
Fenugreek seeds (Dana methi) Multigrain Parathas

Hey everyone, it is Drew, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, fenugreek seeds (dana methi) multigrain parathas. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Fenugreek seeds (Dana methi) Multigrain Parathas is one of the most favored of current trending meals in the world. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Fenugreek seeds (Dana methi) Multigrain Parathas is something which I have loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have fenugreek seeds (dana methi) multigrain parathas using 19 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Fenugreek seeds (Dana methi) Multigrain Parathas:
  1. Make ready 1/4 Cup Dana methi (Soaked overnight)
  2. Make ready 1/2 Cup gram/besan flour
  3. Prepare 1 Tsp overnight soaked chana daal (optional)
  4. Take 2 Tsp Fennel seeds
  5. Take 1/2 Tsp coriander seeds
  6. Make ready 1 Tsp Coriander powder
  7. Take 1-2 Green chilli chopped
  8. Get 1/2 Tsp red chilli/black pepper powder
  9. Take 1/2 Turmeric powder
  10. Take 1/2 Tsp Rock Salt (As per taste)
  11. Take Pinch Asafoetida
  12. Get 1/2 Dry mango powder/ Amchoor or 1 Tsp lemon juice
  13. Prepare 5-6 Raisins or 2-3 Dates (Optional)
  14. Make ready as required Mustard oil for making stuffing
  15. Take 1 Tsp Cumin seeds & mustard seeds
  16. Make ready 1/2 Cup chopped fresh fenugreek leaves
  17. Get 1/2 Tsp grated Ginger
  18. Make ready 1 Chopped Onion (only if u want)
  19. Make ready 1/2 Tsp Garam masala
Steps to make Fenugreek seeds (Dana methi) Multigrain Parathas:
  1. In a pan roast gram flour, till it changes colour into light brown and becomes aromatic. Keep aside.
  2. Heat oil, add asafoetida, cumin seeds. Add chopped onion if you using.
  3. Once onion cooks or become translucent, add Ginger chilli paste. If not adding onion, then add Ginger chilli paste and keep stirring so it doesn't burn.
  4. Add soaked (overnight) and washed danamethi..
  5. Add spices, salt, raisin)dates if you wish and mix well. Let it cool for few minutes. I don't add raisin and dates because after adding gram flour and fennel seeds if soaked for proper timing, wash then there is no bitterness remains.
  6. Add roasted gram flour, mix it well. Add amchur, Garam masala.
  7. Garnish with coriander leaves. Let it cool down so you can use it for stuffing.
  8. Roll paratha, add stuffing and after covering roll again.
  9. Using oil/ghee as per preference cook from both sides on hot Skillet.
  10. Serve hot with chutney, achar, raita, yoghurt or any sabji.

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