Steps to Make Award-winning Fenugreek seeds (Dana methi) Multigrain Parathas - Free download

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We hope you got insight from reading it, now let's go back to fenugreek seeds (dana methi) multigrain parathas recipe. You can have fenugreek seeds (dana methi) multigrain parathas using 19 ingredients and 10 steps. Here is how you achieve that.

The ingredients needed to make Fenugreek seeds (Dana methi) Multigrain Parathas:

1. Use 1/4 Cup of Dana methi (Soaked overnight).
2. Prepare 1/2 Cup of gram/besan flour.
3. Get 1 Tsp of overnight soaked chana daal (optional).
4. Prepare 2 Tsp of Fennel seeds.
5. Use 1/2 Tsp of coriander seeds.
6. Prepare 1 Tsp of Coriander powder.
7. Take 1-2 of Green chilli chopped.
8. Take 1/2 Tsp of red chilli/black pepper powder.
9. Provide 1/2 of Turmeric powder.
10. Provide 1/2 Tsp of Rock Salt (As per taste).
11. Provide Pinch of Asafoetida.
12. Prepare 1/2 of Dry mango powder/ Amchoor or 1 Tsp lemon juice.
13. Prepare 5-6 of Raisins or 2-3 Dates (Optional).
14. Get of as required Mustard oil for making stuffing.
15. Use 1 Tsp of Cumin seeds & mustard seeds.
16. Take 1/2 Cup of chopped fresh fenugreek leaves.
17. Prepare 1/2 Tsp of grated Ginger.
18. Get 1 of Chopped Onion (only if you want).
19. Get 1/2 Tsp of 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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