Fenugreek Bajra Paratha With Ghee Recipe

An Indian flatbread made with wheat flour, Bajra and combine with fenugreek leaves makes this recipe high in fiber and calorie dense.

Nutritional info

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  • 21.2 gm
    Carbohydrate
  • 6.4 gm
    Total Fat
  • 0.9 mg
    Iron
  • 1.1 gm
    Protein
  • 0.9 mg
    Vitamin C
  • 168.0 kcal
    Energy
  • 74.8 mcg
    Vitamin A
  • 9.2 mg
    Calcium
  • Ingredients
  • Step-by-Step
2.0 Chopped Tbsp(8.0 gm) Methi Leaves
2.0 Flour Tbsp(16.0 ml) Bajra
2.0 Tbsp(17.0 gm) Wheat Flour (Whole)
0.13 Tsp(0.26 gm) Dry Mango Powder
1/4 Tsp(1.0 gm) Salt
2.0 Tsp(6.0 gm) Ghee
17.0 Ml(17.0 ml) Water

  • In a bowl, add 2.5 tbsp wheat flour, 2 tbsp bajra flour, 2 tbsp chopped methi leaves, 1/4 tsp salt, 1/8 tsp amchur powder, water and mix. Knead into a dough.

  • Divide the dough into small portions and coat one of the dough ball in wheat flour, roll into a paratha.

  • Roast the paratha with 1 tsp ghee. Flip and roast on both sides until cooked completely.

  • Serve hot with an accompaniment of your choice.

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