These are fresh fenugreek parathas made with a mix of flour – wheat and millet, so delicious, healthy and simple to prepare. Enjoy x
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Chetna Makan appeared on the Great British Bake Off in 2014 and won the ‘Christmas bake off 2016’.
Her first book ‘The Cardamom Trail’ came out in April 2016.
Her second book ‘Chai, Chaat & Chutney’ came out in July 2017.
Her third book ‘Chetna’s Healthy Indian’ came out in Jan 2019.
Her fourth book ‘Chetna’s Healthy Indian Vegetarian’ came out in June 2020.
You can find the book in stores and online.This is an absolute treat of a meal, a dish made on special occasions, simple yet stunning!
Hello and welcome back It has been gray and cold I'm not Kidding But just as I put my camera on the sun Has suddenly appeared from nowhere so This is brilliant Um you know just Sun just makes you Smile and just cheers you up really Anyways I am here uh because I went to One of the Asian shops and I managed to Get hold of some fresh fenugreek you Guys know I love fresh methi And it's not very easy to find so Whenever I get it I share a recipe with You because that's how much I love it so I'm making uh methi Paratha And I'm gonna spice it up and I'm gonna Jazz it up and it will taste amazing so Let's get cooking don't forget to Subscribe and hit the Bell button before Doing anything else I'm just saying right let's get cooking The difference in this panata is that I Am not using only chapatiya chapati Flower or Atta like I use for all Indian Flag breads but I'm gonna mix it up with Some bajra now I've just got this here Because bajra is also known as But basically it's Pearl Millet and it's Mainly grown in India and in Africa it's Really really nutritious but if you use Just bajra then it's really difficult to Roll the chapatis and you have to do Them by hand like this so I'm mixing
Atta and bajra so I get that earthiness Of bajra but the ease of rolling from Normal Atta but if you can't find Baja Is available in all supermarkets Asian shops but if you can't find it Then you could just use only Atta for This Instead of mixing half pajra and then Utter so I have got here 200 grams of Chapati flour Atta which is basically Wheat flour And then to this I'm going to add 100 Grams of Barger you can see the color is Different a little bit and it actually Tastes really really lovely In goes half a teaspoon of salt Half a teaspoon of chili powder Half a teaspoon of ground cumin and Really key spice is a teaspoon of ajwain Now ajwain is Carom seeds and they are kind of Aniseedy flavor I'm just trying to crush Them very very A little bit I don't want to make it a powder which Is why I'm just doing it by hand and That just helps break the seeds So that goes in and that adds that Lovely aniseedy tone to it give it a Little mix So I know this is a lot I'm not using The whole lot but I basically broke the Leaves I'm only using the leaves not the Stalks they're very hard and bitter and
You don't want to use that just the Leaves and I have chopped them up Roughly and I'm going to give it a wash So I'm not using loads only going to use 50 grams of Fresh fenugreek leaves chopped up And Mix it look you can see now that that's Why I'm not adding any more because if I Add any more There will be not enough flour left and Now I'm going to slowly add the water And before the water I'm also going to Add a tablespoon of sunflower rapeseed Oil Whatever you fancy just a tablespoon And like all the flatbreads that I make Please add little water at a time it Doesn't matter there I will give you the Weight of the water but actually it Doesn't matter just use little at a time And stop when you've got the right Consistency of the dough I have got here 200 mL in the bowl but I have a feeling I might not need all of it You don't want a kind of wet Dough Because Um Yeah it's um got a lot of leaves and the Bajra so it doesn't need a lot of water Look it's already coming together So I have used around 180 ML of water But like I said you don't need a Measurement for water just use as much
As you kind of require for the dough Right this is looking lovely And it's done I don't need to leave it To rest too much because it's got bajra And it's got leaves and Um yeah so I'm just gonna cover and let It rest for 15 minutes and then start Rolling them Just going to put a Another drop of Oil you can use ghee if you like guys You can absolutely use ghee as well There it is Just gonna let it sit for 15. Make sure to cover it otherwise it will Dry out So I've got my uh chakla and I've got my Belen And I've got The flower so this is something that I Use almost every day because I make Chapatis or flatbreads every day so I Have this setup ready our dough is Looking lovely It's rested So Um you don't need too much resting Because the leaves will then Kind of release Moisture so if you leave it for too long The dough will become sticky So every flatbread has its own little Kind of Points to remember right sorry I'm not
Making rotis right I'm making Paratha so I need bigger portions So let's make Yeah so I'm going to be making eight Parathas out of the dough we have needed So take a portion Um Roll it In the flour And then start rolling So because we've used bajra The millet flour we the the edges will Not be smooth because of that flower That's how the chapatis of that flower Come out So just roll it This much and then I'm gonna use some Oil or ghee whatever you want to use Lovely bit of oil Just And then spread it And you can either make round parathas But I'm gonna make actually why not Let's make around Foreign And a bit of flour Then the final roll And this time I'm not going to roll it Very thin because these are not chapati So you want it slightly thicker than Chapatis That is looking pretty good so I'm gonna Repeat the same with all the parathas Before I turn the Hobb on to cook these
Ah So that's the eight banatas rolled out And ready to be cooked you can use a Tawa a plain pan I'm just using this Skillet Heat it up nicely first once it's a bit Hot Just gonna cook this for a minute or so Before turning it over So like I said you can see the bubbles Have started to appear so turn it over And again cook a couple more minutes on The other side So this is the step where you can't Really rush it because there's bajra in This and there is Um normal Atta it takes a little bit of Time to cook through and through inside The Paratha so cook this on medium heat And don't rush it you want it cooked Throughout Before you add the oil see another more Bubbles you can see it's got a nice Color and that's when you know it's Ready for the oil again you can cook This with some ghee Or some oil I might actually use some Green this time And like I've done you can mix and match So I've used oil inside and ghee outside Which is absolutely fine And now we kind of make it nice and Golden Nice bit monkey
You know if it's a Paratha you really Can't Um Kind of um Um use less in your oil you really need To cook it with oil that is what makes It Paratha Oh my god look can you see that lovely Lush golden color Beautiful so it took around Um A good three four minutes to cook Each Paratha and I'm gonna cook the rest Of them I'm uh carrying on cooking I've just got One last one left but you know birds are Obsessed with the weather and there's a Reason for it so it started with rain This morning we had Sunshine for 15 Minutes I was making these parathas and It's gone really gray again so basically You have to make the most of it when you Can And that's it the eight parathas are now Cooked and ready to be served you could Serve it with a lovely uh potato sabji You can find lots of delicious potato Sabjis on the channel or you could just Serve this with tons of butter and some Pickle or some yogurt but whatever you Do these are delicious so Um you can kind of freeze them raw and Then roll them out and freeze them with Kind of sheets between so they don't
Stick but I have cooked a lot and I'm Gonna serve them I'm going to cover and Let them sit in a corner and then serve Them tonight with some Dal Obviously I'm gonna take the less hotter One These are great for pack lunches and Though they are great for this cold Weather but they're really good for Summer as well because you can just roll Them up and take them for picnics and Things So you can see because of the bajrata It's got that kind of flakiness to it And also we've put oil in it also the Edges are not smooth because it's got That baja Hmm oh I love anything with methi Um It's got such a Like I said earlier uh the tone because Of the bajra which is delicious Absolutely stunning Hope you'll give this a go don't forget To subscribe I'll see you back your Babies [Music]
