Besan Paratha is an Indian flatbread made with the combination of whole wheat flour and gram flour having basic flavors of onion, cumin seeds, and gram flour, getting its moistness from curd. These particular parathas are super soft. Addition of curd gives a very soft texture to the parathas. They remain soft and moist for hours. I have used basic ingredients to make besan parathas and its beauty lies in its simplicity. My 3-year-old son, Ani, loved these besan parathas the most. I had made it for a Sunday breakfast and his school was opening on Wednesday… he was very prompt to say “make it for my tiffin when I go to school”. So besan parathas were his first tiffin and are therefore more special to me.
A combination of whole wheat flour and gram flour is used to make besan paratha. Whole wheat flour gives the body to these parathas, whereas gram flour gives the flavor. Few basic spices such as cumin seeds, red chili powder, etc and fresh ingredients for example onion, coriander, etc are added which highlight the flavor of gram flour even more. Little yogurt and oil give these parathas their softness. You can use ghee or oil to fry the parathas.
You might like our collection of paratha recipes. View it here. Likewise, you might also like the collection of Indian breakfast recipes. Here it is.
1. Prepare the dough : In a bowl add 1½ cup whole wheat flour, ½ cup gram flour, ¼ tsp turmeric powder, ½ tsp red chili powder, salt to taste, ½ tsp cumin seeds, 1 tbsp curd, and 1 tbsp oil. Use water to make the soft dough. I used approximately ¾ cup water, however, the quantity might vary.
2. Prepare parathas : Take a portion of the dough. Roll it. It should not be too thick or too thin. (Thicker than the chapatti).
3. Fry parathas : Heat a skillet or frying pan. Put the paratha on it. Once bubble appears flip the paratha, apply little oil and flip again. Apply oil. Cook the paratha till golden brown from both the sides.
4. Grease and crush parathas : Apply little ghee or butter to grease the paratha. And slightly crush it.
5. Bon appétit : Serve besan ka paratha with the spoonful of butter and a cup of masala tea.
PREP TIME 20 minutes
COOK TIME 10 minutes
TOTAL TIME 30 minutes
• 1½ cup whole wheat flour (aata)
• ½ cup gram flour (besan)
• ¼ tsp turmeric (haldi)
• ½ tsp red chilli powder
• Salt to taste
• ½ tsp cumin seeds (jeera)
• 1 tbsp curd
• 1 tbsp oil
• ¾ cup water or as required
• 1 medium onion, chopped
• ½ green chilli, chopped
• Handful of chopped coriander
• Oil for frying parathas
• Ghee or butter for greasing parathas
1. Prepare the dough
In a bowl add 1½ cup whole wheat flour, ½ cup gram flour, ¼ tsp turmeric powder, ½ tsp red chili powder, salt to taste, ½ tsp cumin seeds, 1 tbsp curd, and 1 tbsp oil. Use water to make the soft dough. I used approximately ¾ cup water; however, the quantity might vary.
2. Prepare parathas
Take a portion of the dough. Roll it. It should not be too thick or too thin. (Thicker than the chapatti).
3. Fry parathas
Heat a skillet or frying pan. Put the paratha on it. Once bubble appears flip the paratha, apply little oil and flip again. Apply oil. Cook the paratha till golden brown from both the sides.
4. Grease and crush parathas
Apply little ghee or butter to grease the paratha. And slightly crush it.
5. Bon appétit
Serve besan ka paratha with the spoonful of butter and a cup of masala tea.
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