Vegan and Gluten-Free Bajra Methi Paratha is a healthy and delicious winter favorite flatbread. It is made using Gluten-Free Bajra flour, gram flour, fresh fenugreek leaves, and a few spices
Flatbreads with different millet flour are very common in India. I can say it is one of the staple foods of many. Especially the Deccan plateau of Maharashtra and Karnataka. It is also common in the arid regions of Rajasthan and Gujarat. It is called bhakri and is generally eaten with some chutney, thecha, pithla, curries, yogurt, pickles or just as is with onions.
One can either make the millet flatbread with a single type of flour or combine millet flour along with whole wheat or any other grain flour. Different types of veggies are added to give the flatbread a taste. Bhakris made using millet flours typically Bajra, Jowar have a coarse texture as compared to normal wheat Rotis.
This Bajra Methi Parathas can be consumed for breakfast, afternoon meals, or with your tea too. They stay good for at least a day at room temperature. In fact, they taste the best the next day with your morning cuppa.
Table of contents
- Ingredients used in Bajra Methi Paratha
- The first main ingredient, Bajra flour or Pearl Millet flour
- The second ingredient used is Gram Flour or Besan
- The third ingredient Methi or Fresh Fenugreek Leaves
- Recipe process of Bajra Methi Paratha
- Replacement for Bajra
- Replacement for gram flour / Besan / Roasted brown Chickpea flour
- Replacement for Methi
- Storing Bajra Paratha
Ingredients used in Bajra Methi Paratha
The first main ingredient, Bajra flour or Pearl Millet flour
What is Bajra?
Bajra or Pearl millet is considered to be winter’s favorite millet. It provides the body the necessary warmth and when consumed along with jaggery and ghee helps in better digestion. This millet may also support weight loss. It is gluten-free and hence gluten intolerant people can enjoy it too.
I love to involve bajra in many ways in my diet. I try to stick to the seasons and cook according to the to seasons. So as it is winter, my kitchen has all the winter favorite foods.
Recipes with Bajra
I like to make this one-pot easy meal, Bajre ka Bhat (Pearl millet one pot meal) or this Bajra and Split Green Moong Dal Khichdi when I am in rush or when I am looking for easy options. Breakfast or lunch calls for Bajra Idli (Steamed Pearl Millet Savoury Cakes) and weekend treats call for this Stuffed Bajra Paratha (Stuffed Pearl Millet Flatbread) and for snacks or mid-evening snacks I love to make this baked gluten-free Bajre ki Tikki (Pearl millet Cookies) which has the goodness of Bajra, sesame seeds, and Jaggery.
The second ingredient used is Gram Flour or Besan
Typically this Bajra methi paratha is made using Bajra and Whole-wheat flour. As rolling bajra is a bit tough, whole wheat flour is added. Whole wheat flour helps to bind the dough together.
I have replaced the whole wheat flour with gram flour. Gram flour is flour made using roasted black chickpeas (kala chana). It is also completely gluten-free and hence this Bajra Methi Paratha is completely gluten-free.
The third ingredient Methi or Fresh Fenugreek Leaves
The next main ingredient in this recipe is Methi or Fresh Fenugreek Leaves. Again methi is very commonly available during winters in India. Fresh fenugreek leaves are used in different curries and Fenugreek flatbreads, aka Methi paratha, Methi Poori, or Methi thepla is very commonly consumed.
Fenugreek seeds and sprouts are again commonly used in Indian cooking. I love to make this Ankurit Methi Dana Sabji which uses sprouted fenugreek seeds. Fenugreek is a good source of iron and is believed to be good for lactating mothers.
The other ingredients used in the recipe are spices and oil. I have used turmeric powder, red chilly powder, cumin seeds, salt, and oil. A little oil is needed in the dough. It helps the dough to bind as well as make the paratha’s a little soft.
Recipe process of Bajra Methi Paratha
The process of this recipe is simple. I have simply combined all the ingredients in a large bowl. Then kneaded the dough using warm water. Water should be warm enough to handle with a hand. We then make a semi-stiff dough, stiff enough to roll it but not too soft.
One important point to keep in mind is that when making any flatbread with bajra, the dough should not be kept for long. We knead the dough and roll the parathas.
I am using bajra flour to help roll the parathas. One can use oil too. If you are having trouble picking up the paratha after rolling, one can roll it in between parchment paper or 2 plastics.
Replacement for Bajra
Bajra is the main ingredient in this recipe. However, you can replace this with Jowar flour which is good to be consumed during summers. Jowar flour is again a gluten-free flour.
Replacement for gram flour / Besan / Roasted brown Chickpea flour
If you do not want to use gram flour, you can replace it with whole wheat flour, but just keep in mind that then it will not be Gluten-free. One can simply skip the besan or wheat flour and make it only with Bajra. It might be a bit difficult to roll it, but it will work.
Replacement for Methi
Any type of green vegetables like Spinach, Kale, moringa leaves can be substituted here for fenugreek. One can even use grated or finely chopped cabbage or onion.
Storing Bajra Paratha
If you are not consuming bajra roti warm, it is best to keep it in a roti or hot pot wrapped in a clean muslin cloth. This helps it keep soft and fresh for a long.
Bajra Methi Paratha (Vegan & Gluten-Free Flatbread)
Ingredients
- 2 Cup – 220 grams – Pearl Millet Flour – Bajra
- ½ Cup – 60 grams Gram Flour – Besan
- 2-2.5 cup fresh Chopped Methi leaves – cleaned – rinsed, and pat dry.
- 1 teaspoon Cumin seeds
- ½ teaspoon turmeric powder
- 1 teaspoon Red chilly powder – optional, As per taste
- 2-3 green chillies chopped – optional, As per taste
- 1 tablespoon sesame seeds
- 1 tablespoon Oil
- Salt
- Lukewarm water for kneading the dough – (Around 1/2 Cup(
- Oil for shallow frying.
- Dry Bajra flour for rolling.
Instructions
Preparing the Dough
- Clean, rinse and pat dry the methi leaves.2-2.5 cup fresh Chopped Methi leaves – cleaned
- In a wide bowl add in the flours.2 Cup – 220 grams – Pearl Millet Flour, ½ Cup – 60 grams Gram Flour
- Now add the spices, i.e. cumin seeds, turmeric powder, red chilly powder, green chilly, sesame seeds, salt and oil.1 teaspoon Cumin seeds, ½ teaspoon turmeric powder, 1 teaspoon Red chilly powder, 2-3 green chillies chopped, 1 tablespoon sesame seeds, 1 tablespoon Oil, Salt
- Chop the methi leaves roughly and add in the flour and spice mixture.
- Give everything a nice mix so that the spices and methi is well incorporated.
- Slowly add the water little by little and knead it into a semi-soft dough.Lukewarm water for kneading the dough
Rolling of the paratha
- Heat a cast-iron griddle or chapati tava.
- In the meantime, divide the dough into equal size portions.
- Use a little oil in hand to roll them into small balls.
- Dust one dough portion with dry flour.
- Using a rolling pin and board, roll the paratha lightly.
- Keep moving the paratha or else it might stick.
- Use extra dry flour if required.Dry Bajra flour for rolling.
- If rolling with dry flour looks difficult use oil or 2 plastic sheets or parchment paper.
Cooking of the paratha
- Once the griddle is hot, place the rolled paratha onto the hot griddle. I prefer the top rolled side to put down first.
- Once you see bubbles coming on the top, flip and cook it on the underside for 45-60 seconds.
- Again you would see bubbles coming or it getting cooked on the bottom.
- Now apply oil and cook it on both sides, on high until it looks cooked.Oil for shallow frying.
- It is cooked when you see the rolled roti gets slightly golden brown and a bit firm on all the sides.
- Once done, either serve it warm or store in a muslin cloth.
Notes
- Standard US Size Cups and spoons used
- Alternate options for Gram flour and methi given above
- One can use ghee instead of oil to cook.