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Bajra Methi Paratha served on a plate, with some cut onion, green chillies and jaggery., along with some pickles and cumin raita

Bajra Methi Paratha (Vegan & Gluten-Free Flatbread)

Bajra Methi Paratha is a Vegan and Gluten-Free, winter favorite flatbread made using Gluten-Free flours, fresh fenugreek leaves, and a few spices.
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Author: Renu Agrawal-Dongre

Ingredients

  • 2 Cup - 220 grams - Pearl Millet Flour - Bajra
  • ½ Cup - 60 grams Gram Flour - Besan
  • 2-2.5 Cups 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 to taste
  • 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 Cups 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 to taste
    Flours, Spices & Oil added to a bowl
  • Chop the methi leaves roughly and add in the flour and spice mixture.
    Methi added to flour and spice mix
  • Give everything a nice mix so that the spices and methi is well incorporated.
    Everything mixed together
  • Slowly add the water little by little and knead it into a semi-soft dough.
    Lukewarm water for kneading the dough
    Dough for Millet Methi Bhakri

Rolling of the paratha

  • Heat a cast-iron griddle or chapati tava.
  • In the meantime, divide the dough into equal size portions.
    Dough divided into balls to make paratha
  • Use a little oil in hand to roll them into small balls.
  • Dust one dough portion with dry flour.
    Paratha dough ball dusted with 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.
    Cooking of Pearl millet and fenugreek flatbread
  • Once you see bubbles coming on the top, flip and cook it on the underside for 45-60 seconds.
    Cooking of flatbread on the underside
  • 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.
    Shallow Frying the Bajra Bhakri
  • It is cooked when you see the rolled roti gets slightly golden brown and a bit firm on all the sides.
    Shallow Frying the Millet Bhakri
  • 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.
 
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Disclaimer: I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.