### TranslatedIngredients: 2 tablespoons Sunflower Oil,1/2 cup Gram flour (besan),1/4 teaspoon Asafoetida (hing),1/2 teaspoon Ajwain (Carom seeds),1 teaspoon Cumin seeds (Jeera),1 teaspoon Red Chilli powder,1 teaspoon Coriander Powder (Dhania),1 teaspoon Cumin powder (Jeera),1 teaspoon Amchur (Dry Mango Powder),1 teaspoon Garam masala powder,Salt - to taste,1-1/2 cups Methi Leaves (Fenugreek Leaves) - finely chopped,2 cups Whole Wheat Flour,Water - to bind the dough,Salt - to taste,Ghee - to cook the parathas ### PrepTimeInMins: 10 ### CookTimeInMins: 20 ### TotalTimeInMins: 30 ### Servings: 4 ### Cuisine: North Indian Recipes ### Course: North Indian Breakfast ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Besan Methi Paratha Recipe, we will first make the filling for the paratha. Heat a pan with oil on medium heat, add in the cumin seeds, ajwain and asafoetida and allow it to sizzle. To this add the besan and allowing it to roast on medium-high heat stirring continuously. Once the besan has turned into a light brown colour, add in the dry spices - red chilli powder, coriander powder, cumin powder, amchur powder, garam masala and salt to taste. Mix well, and add the chopped methi leaves into the pan. Mix well and allow the methi leaves to wilt and combine well with the besan mix. Turn off the flame, transfer the besan methi stuffing mixture to a bowl and allow it to cool down to room temperature. To make the dough for Besan Methi ParathaIn a mixing bowl, add the flour and salt. Add water little at a time and knead to make a soft and smooth dough. Once all the flour has come together, drizzle a teaspoon of oil on the top of the dough and knead for another couple of minutes.Cover the dough and set aside. Getting ahead to make the Besan Methi ParathaHeat the roti tawa over medium heat. To make the parathas, divide your paratha dough into 6-8 even sized balls. Begin by rolling one out into a circle of approximately  2 inch diameter.Add a spoonful of the Besan Methi in the center of the disc. Bring the edges of the circle to the centre, pinch and seal gently. Lightly flatten the dough again with your palm.Lightly dust it with flour if required and gently roll it out into a circle ensuring that the stuffing stays sealed.Place the Besan Methi Paratha on to a hot tawa and cook on both the sides until brown spots appear and the paratha is fully cooked.Smear a teaspoon of ghee or oil over the Besan Methi Paratha and cook from both the sides till golden brown. Once the Besan Methi Paratha is crisp  and golden brown, transfer to a platter and cook the remaining Besan Methi Paratha similarly. Serve Besan Methi Paratha along with Boondi Raita, Aam Chunda Pickle Recipe - Gujarati Mango Chunda Recipe followed by Adrak Chai Recipe - Indian Style Ginger Tea for a complete breakfast. 
