RAJASTHANI BESAN PARATHA RECIPE: Another Indian bread in the series! As I told you earlier, every part of India has a different variety, taste, and cuisine and Indian parathas are one of them, so many varieties of parantha’s and we really enjoy this special bread. Besan Paratha is a tasty, flaky, and Healthy paratha from Rajasthan. It is a good traveling food option. You can name it Missi Paratha, Besani Paratha, and Masala Paratha too.
Travel food:
whenever we plan long road trips I carry Besan paratha along. These are very useful because of its long shelf life. Moreover, I usually add achar masala in the stuffing It gives an amazingly good boost to the taste.
Tips:
Anyway, I would like to conclude with a few tips, suggestions, and variations for a perfect Besan paratha recipe. firstly, in this recipe, I have added spices to the Besan flour as a stuffing, but it can also be made by adding basan and masalas directly in wheat flour or with other flours too. particularly it can be made with besan flour, plain flour, and even with rice flour too. secondly, on top of spices, you can also add vegetable-based puree with spices. you can add leafy vegetable puree like spinach, methi, and also mint leaves too. lastly, these parathas generally do not require any additional side dishes. hence you can plan this flatbread while travelling and top it up with pickle or chutney and butter.
In Fact, I had a shared number of recipes in my blog that can you use while travelling I would like to suggest a few with you like…
STUFFED PARATHAS-A PERFECT BREAKFAST
Besan Cheela -A Healthy Breakfast
Vegetarian Keema Paratha -An Indian Bread
In fact, you can enjoy all these parathas with dry vegetables. I can suggest you few from my blog :
- Firstly, I suggest Navratri Prasadam||Poori Chana
- Secondly, you can try Crispy okra / kurkuri bhindi
- Furthermore, Aloo ke gutke – A Pahari Street Food
- Lastly, STUFFED KARELA- A Stir Fry
Rajasthani Besan Parantha
Course: Breakfast, MainCuisine: IndianDifficulty: Easy4
servings30
minutes40
minutes300
kcalBesan Paratha is a tasty, flaky and Healthy paratha from Rajasthan. It is a good travelling food option.
Ingredients
- For Stuffing
1 cup gram flour (besan)
Oil as needed
Cumin seeds (jeera)
1/2 teaspoon chilli powder
1/2 teaspoon garam masala
Salt to taste
2 finely chopped onion
- For dough
3 cup wheat flour
Salt to taste
Water for kneading
Directions
- In a bowl mix the flour, salt, and oil. Add ¼ cup water and mix well. Add the remaining water as needed to make the dough smooth and pliable.
- Knead the dough on a lightly greased surface. Cover the dough and set it aside for at least fifteen minutes.
- Knead the dough again before rolling the paratha and divide it into eight equal parts.
- Take one part of the dough and lightly press on both sides on a surface covered with dry whole wheat flour.
- Roll the dough into nine-inch-diameter circles, or as thin you can roll. If the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry flour on both sides of the semi-rolled paratha.
- Generously spread the oil over rolled paratha about ½ teaspoon with your fingers or brush.
- Now take one round at a time and Spread 1/4tsp oil on it. Take some prepared gram flour mixture in a spoon and spread it on this circle. Cover this round with another round.
- Now roll it into a circle approx seven inches in diameter or as convenient, so that stuffing does not come out. If the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled paratha. And roll it again, don’t put pressure on the rolling pin do it with light hands.
- Heat a heavy skillet over medium heat. To test, sprinkle the skillet with a few drops of water. The water should sizzle.
- Place the paratha in the skillet. After a few seconds, the parathas will start to change colour and begin to look dry. Wait half a minute, and then turn the parathas over. Let it cook for a few seconds from the other side.
- Spread one teaspoon of oil over the paratha and turn it over. Cook the Paratha from both sides pressing with a spatula to a light brown colour.
- Repeat the same process for the remaining paratha.
- Besan Paratha is ready to serve its taste best hot. Serve the Paratha with pickle, curd, and butter.
Recipe Video
Step By Step Recipe:
Print
step by step recipe
- In a bowl mix the flour, salt, and oil. Add ¼ cup water and mix well. Add the remaining water as needed to make the dough smooth and pliable.
- Knead the dough on a lightly greased surface. Cover the dough and set it aside for at least fifteen minutes.
- Knead the dough again before rolling the paratha and divide it into eight equal parts. Take one part of the dough and lightly press on both sides on a surface covered with dry whole wheat flour.
- Roll the dough into nine-inch-diameter circles, or as thin you can roll. If the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry flour on both sides of the semi-rolled paratha.
- Generously spread the oil over rolled paratha about ½ teaspoon with your fingers or brush.Now take one round at a time and Spread 1/4 tsp oil on it. Take some prepared gram flour mixture in a spoon and spread it on this circle. Cover this round with another round.
- Now roll it into a circle approx seven inches in diameter or as convenient, so that stuffing does not come out. If the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled paratha. And roll it again, don’t put pressure on the rolling pin do it with light hands.
- Heat a heavy skillet over medium heat. To test, sprinkle the skillet with a few drops of water. The water should sizzle. Place the paratha in the skillet. After a few seconds, the parathas will start to change colour and begin to look dry. Wait half a minute, and then turn the parathas over. Let it cook for a few seconds from the other side.
- Spread one teaspoon of oil over the paratha and turn it over. Cook the Paratha from both sides pressing with a spatula to light brown colour.
- Repeat the same process for the remaining paratha.
Besan Paratha is ready to serve its taste best hot. Serve the Paratha with pickle, curd, and butter.
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