Besan Paratha

I am sharing the recipe for Besan Paratha today. This recipe I learned from one of my Rajasthani friend. It tastes good whether you consume it directly from the Tawa or even long time after cooking. When consumed hot it is crunchy and soft.

You can wrap it in foil and keep it in air tight container in fridge for 1 week, so next time if you are going out on a long tour you can keep these parathas for ready consumption. Crunchiness, softness and layering gives taste and texture like malabar parathas.

Besan parathas are liked by children as well as adults alike. As per my experience anyone who has tasted the Besan Parathas have liked it and asked for the recipe. You can give them in breakfast, lunch, dinner or as a snack.

Ingredients: Serving for 2

For dough:

1. Wheat Flour: 1 cup
2. Oil: 2 to 3 spoon
3. Salt: 1 pinch(optional)
4. Water: For kneading

For stuffing:

1. Gram Flour(Besan): 1 cup
2. Salt: 1tsp
3. Oil: 1/2 cup

For Paratha:

1. Dough 
2. Gram Flour(Besan) stuffing
3. Ghee: For cooking Paratha
4. Butter : For serving(Optional)

Method of Preparation:

For Dough:

1. Take wheat flour,oil,salt in a big bowl and mix it properly. Take water and knead it little tight.
2. Cover it with wet towel and keep it side for 20 minutes.

For stuffing:

1. Take Gram Flour, Salt and mix well.
2. Now add oil in Gram Flour slowly slowly and keep it mixing with spoon and make a batter which shall neither be thick nor should be flowing. Somehow, it should be like toothpaste type consistency.
3. Mix well gram flour and oil so that there should not be any lumps.

For  paratha:

1. Take small portion of dough and make round shape using palm.
2. Roll it like chapati using rolling pin

3.  Now put one spoon of batter over rolled chapati and spread it over whole chapati leaving round edges. As shown below.

4.   Now joint side edges with each other and make again round shape using palm. Do it with light hand. As shown in figure below.

5. Now roll this round shape stuffed dough in to chapati with the help of rolling pin. Be careful of using the rolling pin slowly so that batter does not come out.

6.  Take a pan or tawa and heat the tawa on high flame. Put the parathas on this and turn the paratha after one minute. Add ghee on both sides and cook it properly for one minute.

7.    Take it in serving plate and garnish it with butter. Besan paratha is ready to serve with raita, Chutney and any kind of sabji.

Tips:

1. Keep batter consistency proper.
2. Don't add any spicy or anything in batter. This will not give the exact taste of besan paratha.
3. Make batter only with refine oil. Don't make batter with water. This will not help to make exact besan paratha which is fluffy and crunchy and even you can't spread the batter over chapati and roll it. It is advisable to make batter in oil instead of ghee. Solidification nature of ghee create problem on spreading and making batter.
4. It might be in first attempt u can face little difficulties in rolling after stuffing. But in second or third attempt you would find it very easy to make it.