Onion Besan Paratha/ONION BESAN PARATHA

Supplies

  • ● 2 cup whole grain wheat flour
  • ● salt to taste
  • ● 1 ½ cup water
  • ● 1 tsp oil
  • ● 1 tsp cumin seeds
  • ● ½ tsp ajwain
  • ● 2 cloves garlic cloves
  • ● ¼ tsp asafoetida
  • ● 2 chopped green chilli
  • ● 1 inch ginger
  • ● ¼ cup gramflour or chickpea flour
  • ● 1 large onion
  • ● 1 tsp red chilli powder
  • ● ½ tsp coriander seeds powder
  • ● ¼ tsp turmeric powder
  • ● 1 tsp sugar
  • ● 1 tbsp mint leaves (dried)

Steps

  1. 1. In a large bowl, add the wheat flour, and salt and mix it with little water at a
  2. time. Bring it to a super soft dough. Add little oil, coat on all sides and let it sit
  3. for 30 minutes before making the parathas.
  4. 2. In a large saute pan, add oil, cumin seeds, ajwain and let it pop. Add the garlic
  5. and asafoetida, green chilies and ginger. Saute for 2 minutes. Put in the
  6. chickpea flour, toast it for about 5 minutes very very well. It will turn slightly
  7. brown and nutty. It is fine if the mixture is slightly lumpy or crumbly looking.
  8. 3. Add the onion, red chili powder, coriander powder, turmeric, salt, crushed
  9. mint. Turn off the heat, take it on a plate and let cool completely before you
  10. stuff.
  11. 4. Take a large dough. Dust the dough and roll it into a circle. Add two heaping
  12. tablespoons of the onion besan stuffing. Bring the edges together like a fan,
  13. and seal tightly. Dust the stuffed dough again with some flour and roll.
  14. 5. Cook the paratha on the side for about one minute. Add a teaspoon of oil and
  15. turn it. Take time to cook on the other side too. Take it out and serve hot with
  16. some butter on top and yoghurt.