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Rajasthani Besan Parantha

ThaRajasthani besan paratha( Gram flour stuffed flat bread )

Hi friends by mistake I had lost all my posts of label Indian breads ... retrieve most of them re-shearing one by one ...only able to retrieve few pictures soon i will post all again ..
Another Indian bread in the series! as I told you earlier, every part of India has a different variety ,taste and cuisine and Indian paratha's are one of them, so many varieties of parantha's and we really enjoy these special breads.
when ever we plan long road trips i carry these parathas along. these are very useful because of its long shelf life .....I usually add achar masala in stuffing. It gives an amazingly good boost to the taste .

Gramflour stuffed flat bread

For Stuffing

1 cup gram flour (besan)
Oil as per needed
Cumin seeds (jeera)
1/2 tea spoon chilli powder
1/2 tea spoon garam masala
Salt to taste
2 finely chopped onion

For dough

3 cup wheat flour
Salt to taste
Water for kneading


To prepare stuffing :

Step 1. Heat a griddle or pan and Roast gram flour till it become aromatic .

Step 2. Add cumin seeds, chili powder, garam masala, salt and mix well.(though my granny use to make paste of it with oil i keep it dry to avoid to much of oil )

Step 3.Now heat oil ( just a tea spoon ) in a pan and put chopped onion in it stir well till they turn light golden .( It is required if you are not comfortable with raw onion,otherwise you can put raw chopped onion )

Step 4. Now add roasted gram flour mixture in it, mix well and add chopped green chilli and chopped coriander in it . Our stuffing for this unusual paratha is ready now .

Making paratha :

For Dough

1 cup whole wheat flour (atta)
1 teaspoon oil
1/2 teaspoon salt
Approx.1/2 cup water lukewarm

Also Need

1/4 cup whole wheat flour (atta) to help rolling
Approx. 2 tablespoons oil for cooking


Step 1. In a bowl mix the flour, salt, and oil. Add ¼ cup water and mix well. Add the remaining water as needed to make the dough smooth and pliable.

Step 2. Knead the dough on a lightly greased surface. Cover the dough and set aside for at least fifteen minutes.

Step 3. Knead the dough again before rolling the paratha and divide into eight equal parts.

Step 4.Take one part of the dough and lightly press on both sides on a surface covered with dry whole wheat flour.

Step 5.Roll the dough into nine-inch-diameter circles, or as thin you can roll. If the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry flour on both sides of the semi-rolled paratha.

Step 6.Generously spread the oil over rolled paratha about ½ teaspoon with your fingers or brush.

Step 7. Now take one round at a time and Spread 1/4tsp oil on it . Take some prepared gram flour mixture in spoon and spread it on this circle.Cover this round with another round .

Step 8. Now roll it  into a circle approx seven inches in diameter or as convenient, so that stuffing does not come out. If the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled paratha. And roll it again, don't put pressure on rolling pin do it with light hands.

Step 9.Heat a heavy skillet over medium heat. To test, sprinkle the skillet with a few drops of water. The water should sizzle.

Step 10.Place the paratha in the skillet. After a few seconds, the parathas will start to change color and begin to look dry. Wait half a minute, and then turn the parathas over. Let it cook for few seconds from other side.

Step 11.Spread one teaspoon of oil over the parathe and turn it over. Cook the Paratha from both sides pressing with spatula to light brown color.

Repeat the same process for remaining paratha.
Besan Paratha is ready to serve it taste best hot. Serve the Paratha with pickle , curd and butter.

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