Punjabi Besan (Gram Flour) Paratha Recipe - Delishably - Food and Drink
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Punjabi Besan (Gram Flour) Paratha Recipe

Rajan loves cooking dishes from his native Indian cuisine. He likes to share his favorite recipes with his online readers.

Punjabi Besan Paratha

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

Ingredients

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

Instructions

  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).

Punjabi Besan (Gram Flour) Paratha Recipe

© 2020 Rajan Singh Jolly

Comments

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on October 13, 2020:

Just pickle would suffice, Lakshmi. Thank you.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on October 13, 2020:

Yes, it would, Flourish. Thank you.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on October 13, 2020:

Chick flour is healthy as well as gluten-free, Audrey. Thank you.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on October 13, 2020:

Thank you, Peggy.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on October 13, 2020:

You're right, Linda. Thank you.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on October 13, 2020:

Parathas of various types are a North Indian speciality. Thank you, Pamela.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on October 13, 2020:

Punjabis parathas are very famous and of course delicious. Pickle is a must too. You should surely try them whenever you have an opportunity, Kalpana. Thank you.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on October 13, 2020:

Thank you, Bill.

Lakshmi from Chennai on October 11, 2020:

Hi Rajan Singh Jolly, It was such a scrumptious recipe and, I think it doesn't require any side dish to eat with.Thanks for sharing.

FlourishAnyway from USA on October 11, 2020:

I can see this as a bread with a green salad although it’s probably not how you intended it. I like my salads fairly low key and plain and this may add zing to the meal.

Audrey Hunt from Idyllwild Ca. on October 11, 2020:

I love pan-fried flatbread but have never tried to make it myself. Because the flour is made from chickpeas I'm ready to give your recipe a go. Thank you.

Peggy Woods from Houston, Texas on October 11, 2020:

It is amazing how many different types of flour are now made available in stores. I have yet to try chickpea flour but will try it sometime. Your recipes encourage me to do that.

Linda Crampton from British Columbia, Canada on October 11, 2020:

This sounds like another flavorful dish. I like the spices and herbs that are added to the bread.

Pamela Oglesby from Sunny Florida on October 11, 2020:

This is an interesting flat bread recipe and of course, I have never had anything quite like this. I would love to give it a try. Thank you, Rajan.

Kalpana Iyer from India on October 11, 2020:

Combination of paratha and pickle is divine! Rarely do we get good North Indian parathas here in Kerala. We have Kerala porottas. One of my greatest regrets is passing by Chandigarh on our way back from Shimla, and not having proper dhaba food. Maybe next time.

Bill Holland from Olympia, WA on October 11, 2020:

What the heck, it looks okay. I would give it a try. :)

I hope your Sunday is fulfilling, my friend.