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Spicy Indian Hummus in Methi paratha pockets

Guess the main ingredient in the above dish. Also guess the kitchen gadget that I have used for this recipe


for hummus

  • 1 cup chick peas very well cooked
  • 1 large clove garlic - finely chopped
  • one lemon Juice of
  • Pinch chilli flakes
  • 1 tbsp sesame seeds - roasted and coarsely powdered
  • 1/3 tsp sea salt crushed

Kasoori Methi and Ajwain Paratha:

  • 2 cups whole wheat flour
  • 1 tbsp ajwain (bishop's weed)
  • 1 tbsp methi Kasoori (I use Everest )
  • 1 tsp salt
  • water . to bind the dough


  • For hummus:
  • Place all the ingredients in a bowl and mash well with a fork. I like it a little rough and grainy. If you like it silky smooth, use a processor by all means. Check for salt. Garnish with a few fresh coriander leaves and red chilli powder.
  • I have omitted the olive oil, but you may mix in a tbsp of the same.
  • This hummus tastes spicy and tangy. The sesame seeds lend their nuttiness. I call it Indian style because of the red chilli powder and coriander used.
  • You can use this one in several set-ups. As a healthy spread on toast for breakfast, along with chapatis, as a 'thuvaiyal' with dosas. Another wild idea would be to mix steamed rice with this as a 'chutney'.
  • For Kasoori Methi and Ajwain Paratha:
  • Mix the ajwain and kasoori methi into the flour and bind it into a dough of chapati-dough consistency. Once the dough is done, knead well for 2-3 minutes with a little oil, to make it smooth.
  • I followed the following procedure to make thick rotis, which split into two layers once cooked (I'm not talking about a phulka here.)
  • Roll out a big lemon sized ball into a long oval.
  • 2. Pinch it towards the center-making a waist. Apply a dot of oil / flour on both the upper and lower circles.
  • 3. Bring the upper circle onto the lower, making a two-layered round.
  • 4. Roll out this into a round paratha.
  • Cook this on both sides on a hot tava (griddle) till brown spots appear. Remove from tava.
  • Spread the hummus on one half of the paratha. Place a few slices of tomato and fold the paratha in half. Cut into two pieces.


2 cups of flour will give about 8 thick parathas.
This was an absolutely yummy treat. Though we had one each for breakfast, it can be a wonderful brunch idea. Serve some cut up fruits like papaya, watermelons, a hot mug of chocolate along with the hummus stuffed parathas and it will keep you going till dinner time.
Except for the one tsp oil used in binding the dough, this entire recipe has no added fats, except for the natural oils from the sesame seeds. The fibre from the chick peas and whole wheat flour, Vitamin C from lemon and tomatoes and the digestive action of ajwain- it really cant get healthier than that!
Brunch, hummus, paratha, Indian bread, kasoori methi, ajwain
(c) Nandita Iyer 2006-2015