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Punjabi Besan (Gram Flour) Paratha Recipe

Rajan loves cooking dishes from his native Indian cuisine. He enjoys sharing his favourite recipes with his online readers.

Punjabi besan paratha

Punjabi besan paratha

How to Cook Punjabi Besan Paratha

Besan paratha is a pan-fried Indian flatbread prepared with besan (gram flour) as the main flour. Gram flour is made from black chickpeas; it is prepared by deskinning black chickpeas and then grinding them into a flour. A little whole-wheat flour is also used. This besan paratha is prepared in the North Indian Punjabi style.

This recipe comes together quickly and makes a satisfying breakfast, lunch, or even dinner with some pickle or dahi (yoghurt) or both.

Try this paratha and give your feedback.

Cook Time

Prep timeCook timeReady inYields

15 min

25 min

40 min

2 parathas


For the dough:

  • 1 cup besan (gram flour)
  • 1/4 cup atta (whole wheat flour)
  • 1/2 medium onion, chopped small
  • 1 green chilli, chopped small
  • 3-4 garlic cloves, ground to a paste
  • 1/2 cup hara dhania (cilantro), chopped
  • 1/2 tsp salt, or to taste
  • 1/2 tsp red chilli flakes
  • 1/2 tsp ajwain (carom) seeds
  • 1/2 tsp kasuri methi (dry fenugreek leaves)
  • 1/2 tsp amchur (mango powder)
  • 1 tbsp oil
  • Water as needed, to knead the flour

To make the paratha:

  • Whole wheat flour as needed
  • Oil, for frying


  1. In a mixing bowl, add all of the dough ingredients, one after the other, except water. Mix until well combined. Now add water little by little and mix until a sticky dough is formed. Grease your hands with 1-2 teaspoons oil and knead the dough for 2-3 minutes until a bit smoother. Cover with a damp cloth and let it rest for 10 minutes.
  2. After 10 minutes, dust your hands with some dry flour, knead the dough a few times and divide it into 2 equal portions.
  3. Take one portion and roll it into a ball. Dust it with dry flour. With a rolling pin, roll it out into a medium-thick paratha.
  4. Grease a preheated griddle with a little oil, heat on low-medium, then place the paratha on it and let it cook for 15-20 seconds. Then flip it over and let the other side cook for 15-20 seconds.
  5. Flip the paratha again and spread a little oil over it; then flip it once more and spread some oil over this side, too.
  6. Keep flipping the paratha frequently and cook until it is crisp and golden on both sides. Prepare the other paratha similarly.
  7. Serve the parathas with mango pickle or any pickle of your choice. You can also serve them with dahi (yoghurt).

© 2020 Rajan Singh Jolly