Food Blogs
Besan Paratha Recipe
Prep Time | 20 minutes |
Cook Time | 30 minutes |
Servings |
MetricUS Imperial
|
Ingredients
For The Dough
- 1 cup whole wheat flour gehun ka atta
- 1 1/2 tsp low-fat curds
- salt to taste
To Be Mixed Into A Stuffing
- 1/2 gram cup roasted besan bengalflour
- 1 tsp ginger-green chilli paste
- 1/4 cup finely chopped coriander dhania
- salt to taste
Other Ingredients
- whole wheat flour for rolling gehun ka atta
Ingredients
For The Dough
To Be Mixed Into A Stuffing
Other Ingredients
|
|
Instructions
For the dough
- Combine all the ingredients in a bowl and knead into a soft, smooth dough using water only if required.
- Divide the dough into 5 equal portions. Keep aside.
How to proceed
- Divide the stuffing into 5 equal portions. Keep aside.
- Roll one portion of the dough into a circle of 75 mm. (5") diameter.
- Spread one portion of the stuffing in an even layer on the circle and roll into a cigar-shape.
- Press and roll again into a spiral like a chakli.
- Roll out again into a circle of 125 mm. (5") diameter, using whole wheat flour.
- Cook on a hot non-stick tava (griddle), until both sides are golden brown.
- Lift the paratha with a pair of flat tongs and roast over an open flame till brown spots appear on both the sides.
- Repeat with the remaining dough and the stuffing to make 4 more parathas.
- Serve hot.