Besan ka Paratha (Gram Flour Parathas)

Author Nidhi Kothari Bhiwandi

Prep time

10 Min

Cook time

30 Min

Total time

40 Min

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Besan ka Paratha (Gram Flour Parathas)

Spiced and flavorful parathas made with wheat & Gram/chickpea flour.

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Ingredients

• Wheat flour dough (4 cups wheat flour, water & salt to taste)
• Salt to taste
• Oil to cook parathas

For Besan masala

• 4 tbsp gram/chickpea flour (besan)
• 1 tbsp red chili powder
• 1 tsp cumin seeds (jeera)
• 1 tsp carom seeds (ajwain)
• 1/2 tsp asafoetida (hing)
• 1 tsp salt
• 1/4 tsp turmeric (haldi)
• 8 tbsp oil
• Mix the above ingredients and keep aside.

Instructions

1. Heat 8 tbsp of oil and add it to besan masala mixture (besan, mirchi, haldi, ajwain, jeera, hing, salt). Mix well and keep aside.
2. Mix wheat flour, salt and add water as needed and knead a dough. The dough should be smooth and not sticky. Roll into a shape of roti using a rolling pin and dry flour so that it does not stick.
3. Spread ¼ of prepared besan masala evenly on rolled dough.
4. From one edge of the rolled dough, start making about ½’’ pleats till the opposite edge is reached. Stretch the pleated dough gently and then twist the whole pleated dough like a swiss roll and secure the end. The result is a spiral flat ball.
5. Dust the ball with some flour. Place the ball on the rolling area and flatten it slightly with fingers.
6. With the help of a rolling pin, roll it to a chapati or parathas of about 7 inches. Roll it with light hands.
7. Heat the tawa and cook the paratha on low flame. Apply oil on both sides and cook until crispy

Notes

Cook on low flame so that besan is cooked well, if you like you can add 1/2 tsp of dry fenugreek leaves (kasuri methi) in the dough.

This recipe is very dear to me as my dad's aunt always makes it for me when I visit her (in Jodhpur) and people always take this while traveling on a train.

Contains: Tree Nuts, Soy (swap out soy with any plant-based milk)

Disclaimer: Some or all allergens may not be listed

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