Methi Bajra Paratha

1. 1

   Prepare the flours and methi

   • In a dry pan over low heat, lightly roast the bajra flour for 2-3 minutes until fragrant. Transfer to a large mixing bowl and let it cool.
   • Add the whole wheat flour to the same bowl.
   • Wash the fenugreek leaves thoroughly and chop them finely.

   TIPRoasting the bajra flour is optional but highly recommended to enhance its nutty flavor.
2. 2

   Knead the paratha dough

   • To the bowl of flours, add the chopped fenugreek leaves, ginger, green chili, cumin seeds, turmeric powder, and salt. Mix well.
   • Add the yogurt and 1 teaspoon of mustard oil. Rub everything together with your fingertips.
   • Gradually add warm water and knead to form a soft, smooth dough. Don't make it too stiff.
   • Cover the dough and let it rest for 10-15 minutes.

   TIPUsing warm water helps in making the dough soft and easier to roll.
3. 3

   Divide and roll the parathas

   • Knead the dough again for a minute.
   • Divide the dough into 8 equal-sized balls.
   • Dust a rolling surface with some whole wheat flour. Take one ball and gently roll it into a circle of about 4-5 inches in diameter.

   TIPBajra dough can be delicate. If it cracks, press it back together. You can also roll it between two sheets of parchment paper to prevent sticking.
4. 4

   Cook the parathas

   • Heat a tawa (griddle) over medium heat.
   • Place a rolled paratha on the hot tawa. Cook for about a minute until you see small bubbles.
   • Flip the paratha. Drizzle about 1/2 teaspoon of mustard oil around the edges and on top.
   • Press gently with a spatula and cook for another minute until golden brown spots appear.
   • Flip again and cook the other side until it's cooked through.
   • Repeat for all the remaining dough balls.
5. 5

   Serve hot

   Serve the Methi Bajra Parathas immediately with a side of plain yogurt, pickle, or a simple vegetable curry.

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