Achari Besan Paratha Recipe | How To Make Besan Paratha | Masala Besan Paratha

Besan paratha or masala besan paratha is a wonderful Rajasthani paratha recipe which is prepared by stuffing spicy besan or gram flour filling in the whole wheat dough. This paratha is crispy, aromatic and filled with the pickled flavor besan stuffing makes it a wholesome meal.

You just need curd or raita to pair up and a meal is complete. Besan paratha makes a great option for brunch or lunchbox and goes very well for any short duration traveling. Boondi raita, Carrot raita, and Suva raita are a perfect choice for this paratha.

To make besan paratha first we make a soft dough which is kept aside for 10 minutes. Besan or gram flour is roasted with chopped onion, pickled spices, green chili, and green coriander. Furthermore, add some water to combine all together. Stuff this filling in whole wheat dough balls and just fry the paratha or flatbread from both sides till golden brown.

For the letter B, I chose besan paratha in A to Z Indian Flatbread series. We make it whenever we are running short of grocery. Such a delicious and lip-smacking Indian Flatbread which goes very well with tea.

A for Ajwain Paratha

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If you try this recipe then we would love to see your creation. Do share a photo with us on code2cook2017@gmail.com or tag me at Instagram @code2cook using hashtag #code2cook.

So let see how to make this delicious, crispy, pickled flavor, achari besan paratha or masala besan paratha.

Besan Paratha | Achari Besan Paratha

Ingredient                                                                         7-9 Paratha

For Dough

1.5 Cup whole wheat flour
1 Tsp ghee (clarified butter)
1 Tsp salt
Warm water to knead the dough

For Stuffing

1 Cup besan (chickpea flour)
1/2 Tsp Cumin seed (jeera seed)
1/2 Tsp fennel seeds (saunf)
3/4 Tsp nigella seeds (kalonji)
2 Tblsp ginger garlic paste (1 Tblsp freshly grated ginger and garlic)
2 Pinch asafoetida
1 Medium size onion finely chopped
1/2 Tsp red chili powder
1/2 Tsp turmeric powder (optional)
1 Tsp dry mango powder
1/2 Tsp kitchen king powder
A handful chopped green coriander
1 Green chili chopped finely
Salt as per taste
1/2 Cup-3 Tblsp water
2 Tblsp oil
Oil for cooking

Method

1. First of all, in a mixing bowl gather all ingredients listed under the dough and make a smooth dough. Keep it aside for 10 minutes to set.
2. Now heat a kadhai on medium heat. Add cumin seeds, kalonji or nigella seeds, and fennel seeds. Let them splutter.
3.  In addition to this add grated ginger and garlic along with asafoetida. Just stir for few seconds to remove the raw smell of garlic.
4.  Furthermore, add chopped onion and cook for 2-3 minutes till onion turn a bit golden in color.
5.  As soon as onion color changes add red chili powder, turmeric powder, salt, kitchen king powder and dry mango powder. Mix well.
6. In addition to the spicy mixture now add chopped green chili and chopped green coriander. Mix well. The reason behind adding both of them at this stage is to make their rawness a bit intact. Which you will realize while munching on besan parathas.
7. Finally, add besan or gram flour. Combine everything nicely and then add the mentioned quantity of water. Cook on low flame while you are binding everything.
8.  Adjust salt as per taste. Besan filling is ready now. Let it cool down to attain the temperature you can bear to touch.
9. Divide the mixture and dough into equal portions. I could make 7 parathas or flatbread of 6-7 inch diameter.
10. Roll one dough ball into a 3” circle.  Place besan mixture and seal the dough ball carefully.
11. Press gently from both sides and roll it up to 6-7 ” big paratha. Roll gently, the stuffing may come out but don’t worry. Just seal and go on rolling.
12. Heat a griddle on medium flame and place this rolled paratha. Flip it on another side when you see little puffed up.
13. Apply some oil and cook from both sides till golden brown.
14. Besan Paratha or Masala Besan Paratha or Achari Besan Paratha is ready to serve with curd or raita or tea. Enjoy.

Note

1. Add water carefully. You need only to bind everything together. It should not be runny or watery.
2. Roll them gently, the filling may come out. But just seal it and roll it again.

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