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.