Besan Paratha Recipe
Picture this: a cozy kitchen filled with the aroma of freshly roasted spices and the sound of sizzling dough on the pan. That's where my love affair with besan paratha began. As a chef, I've always been drawn to the simplicity and wholesomeness of traditional recipes, and besan paratha holds a special place in my heart. Let me take you on a journey through the warmth and flavor of this beloved dish, as we explore its origins and how it has become a staple in kitchens across the globe.
Recipe of Besan Paratha
- 1 cup Besan (gram flour)
- 1 tsp Red Chilli Powder
- 1 tsp Turmeric Powder
- 1 tsp Coriander Powder
- Atta Dough (wheat flour dough)
- 1/2 cup Chopped Onions
- 1 tsp Fennel Seeds
- 1 tsp Cumin Seeds
- 1 tsp Roasted Coriander Powder
- 1 tsp Amchur Powder (dry mango powder)
- 1 tsp chopped Green Chilli
- 1 tsp chopped Ginger
- Salt, to taste
- 1/2 cup Ratlami Sev Powder (crushed spicy gram flour noodles)
- Ghee (clarified butter) for frying
Dry roast besan in a pan along with red chili powder, turmeric powder, and coriander powder until aromatic. Transfer the roasted mixture to a bowl.
To the roasted besan mixture, add chopped onions, roasted coriander powder, cumin seeds, fennel seeds, chopped green chilies, chopped ginger, amchur powder, and ratlami sev powder. Mix everything well, seasoning with salt, and add a bit of ghee for binding. This will create a flavorful filling for the parathas.
Knead the atta dough with water and salt. Divide the dough into equal portions to make parathas.
Take one portion of the dough and flatten it with your hands. Place a generous amount of the besan mixture in the center of the flattened dough.
Gather the edges of the dough and seal the filling inside. Dust the stuffed dough with wheat flour and gently flatten it with your hands.
Roll out the stuffed dough into a circular paratha using a rolling pin, ensuring the filling is evenly distributed.
Heat a tawa or griddle over medium heat. Once hot, place the besan paratha on the tawa and cook until golden brown spots appear on one side.
Flip the paratha and cook the other side, adding ghee around the edges. Press gently with a spatula to ensure even cooking and browning.
Once both sides are cooked and crispy, remove the besan paratha from the tawa and repeat the process with the remaining dough and filling.
Serve the crispy besan parathas hot with a side of your favorite accompaniments, such as hot tea or chutney, and enjoy your delicious breakfast!
This recipe yields flavorful and crispy besan parathas that are perfect for a satisfying breakfast or brunch.
About the Recipe:
Besan paratha, a staple of North Indian cuisine, is a delightful unleavened flatbread made with gram flour (besan) and seasoned with aromatic spices. This versatile dish can be enjoyed as a breakfast treat, a hearty snack, or as a side to complement any meal. With its crispy exterior and soft, flavorful interior, besan paratha offers a perfect balance of texture and taste that is sure to satisfy your cravings.
- Use Freshly Roasted Besan: Toast the besan lightly in a dry skillet before using it in the dough to enhance its nutty flavor.
- Incorporate Warm Water: Use warm water to knead the dough for besan paratha to ensure a soft and pliable texture.
- Balanced Seasoning: Adjust the amount of spices according to your preference, but be mindful not to overpower the natural flavor of besan.
- Rest the Dough: Allow the dough to rest for at least 15-20 minutes before rolling it out to relax the gluten and make it easier to work with.
- Roll Thinly: Roll out the parathas thinly to achieve a crispy texture, but be careful not to tear the dough.
- Yogurt and Pickle: Serve besan paratha with a dollop of creamy yogurt and a side of tangy pickle for a classic combination.
- Vegetable Curry: Pair the parathas with a flavorful vegetable curry such as aloo gobi or paneer tikka masala for a satisfying meal.
- Chutney and Raita: Accompany the parathas with fresh mint chutney and cucumber raita for a refreshing contrast to the richness of the bread.
Frequently Asked Questions about Besan Paratha:
Can I substitute besan with other flours in the paratha dough?
- While besan is traditional, you can experiment with other flours like wheat flour or millet flour for variations in flavor and texture.
Is besan paratha gluten-free?
- Yes, besan paratha is naturally gluten-free since it is made from gram flour, making it suitable for individuals with gluten sensitivities or celiac disease.
Can I make besan paratha ahead of time and reheat it?
- Yes, you can prepare besan paratha in advance and reheat it in a skillet or oven just before serving to ensure it remains warm and crispy.
What fillings can I add to besan paratha for extra flavor?
- Get creative with fillings by adding grated vegetables, paneer, or cooked lentils to the paratha dough before rolling it out.
How do I prevent besan paratha from becoming dry and hard?
- Brush the cooked parathas with ghee or butter immediately after removing them from the pan to keep them soft and moist.
Can I freeze leftover besan parathas?
- Yes, you can freeze cooked besan parathas for up to one month. Reheat them in a pan or microwave before serving.
What spices can I add to besan paratha dough for extra flavor?
- Enhance the flavor of besan paratha by adding spices like cumin, coriander, ajwain, or chopped green chilies to the dough.
Can I make besan paratha without oil or ghee?
- While oil or ghee adds flavor and helps in cooking, you can make besan paratha using a dry skillet for a healthier option.
What is the best way to roll out besan paratha dough?
- Roll out the dough gently and evenly using a rolling pin on a lightly floured surface to achieve thin, round parathas.
Is besan paratha suitable for vegan diets?
- Yes, besan paratha can be made vegan by substituting ghee with oil or vegan butter in the dough and omitting any dairy-based fillings.