Masala Paratha (Achari 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 a wholesome meal.

Masala Paratha (Achari Besan Paratha)

Besan masala paratha, Indian paratha prepared by stuffing spicy pickled gram flour filling in the dough. This besan paratha tastes great with masala chaas.

Course Breakfast, Main Course

Cuisine Indian

Prep Time 10

Cook Time 20

Total Time 30

Servings Parathas

Calories 214kcal

Author Bhawana

Ingredients

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
1/2 tsp fennel seeds (saunf)
3/4 tsp nigella seeds (kalonji)
2 tbsp ginger garlic paste (1 Tblsp each freshly grated ginger and garlic)
2 pinch asafoetida
1 cup onion finely chopped
1/2 tsp red chili powder
1/2 tsp turmeric powder (optional)
1 tsp dry mango powder
1/2 tsp garam masala powder
A handful chopped green coriander
1 Green chili chopped finely
Salt as per taste
1/2 Cup-3 Tblsp water
2 tbsp oil
Oil for cooking

US Customary - Metric

Instructions

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.
Now heat a kadhai on medium heat. Add cumin seeds, kalonji or nigella seeds, and fennel seeds. Let them splutter.
In addition to this add grated ginger and garlic along with asafoetida. Just stir for few seconds to remove the raw smell of garlic.
Furthermore, add chopped onion and cook for 2-3 minutes till onion turn a bit golden in color.
As soon as onion color changes add red chili powder, turmeric powder, salt, kitchen king powder and dry mango powder. Mix well.
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.
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.
Adjust salt as per taste. Besan filling is ready now. Let it cool down to attain the temperature you can bear to touch.
Divide the mixture and dough into equal portions. I could make 7 parathas or flatbread of 6-7 inch diameter.
Roll one dough ball into a 3” circle. Place besan mixture and seal the dough ball carefully.
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.
Heat a griddle on medium flame and place this rolled paratha. Flip it on another side when you see little puffed up.
Apply some oil and cook from both sides till golden brown.
Besan Paratha or Masala Besan Paratha or Achari Besan Paratha is ready to serve with curd or raita or tea. Enjoy.

Notes

Variations

Ajwain masala paratha- Replace cumin seeds with ajwain and follow the rest of the recipe to make a new variation of masala paratha.
Onion besan paratha- Increase the quantity of onion to make it onion besan ka paratha.
Besan roti- Mix all stuffing in wheat flour and knead the dough. Divide the dough and make flatbreads with it will give you masala besan roti. You can apply on both sides while cooking to achieve besan ka paratha.

Tips

Add water carefully in the stuffing. You need only to bind everything together. It should not be runny or watery.
Roll them gently, the filling may come out. But just seal it and roll it again.
Keep pressing paratha while cooking using a spatula. It will help make them crispy.

Nutrition