Rajan loves cooking dishes from his native Indian cuisine. He enjoys sharing his favourite recipes with his online readers.
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.
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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
- 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.
- After 10 minutes dust your hands with some dry flour, knead the dough a few times and divide it into 2 equal portions.
- 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.
- 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.
- Flip the paratha again and spread a little oil over it; then flip it once more and spread some oil over this side, too.
- Keep flipping the paratha frequently and cook until it is crisp and golden on both sides. Prepare the other paratha similarly.
- Serve the parathas with mango pickle or any pickle of your choice. You can also serve them with dahi (yoghurt).
Punjabi Besan (Gram Flour) Paratha Recipe
© 2020 Rajan Singh Jolly