Besan Paratha
Besan Paratha.
For besan paratha, besan is briefly fried in tempered oil along with onion and spices. The fried besan is made into balls and stuffed in wheat dough and rolled out into thick parathas. The besan paratha is cooked on flat pan until its golden brown in color. Serve besan paratha with plain yogurt.
Makes: around 3 Besan Paratha.
Ingredients:
Wheat Flour 1 1/2 Cups
Besan 1/2 – 3/4 Cup
Onion 1 Small
Green Chiles 1
Lemon Juice 1 tbsp
Red Chile Powder 1/4 tsp
Mustard Seeds 1/8 tsp
Cumin Seeds 1/4 tsp
Turmeric Powder a Pinch
Asafoetida a Pinch
Cilantro few Sprigs
Sugar a big Pinch
Salt to taste
Oil as required
Method of preparation:
Remove stems and wash the green chiles.
Peel and finely chop the onion.
Wash and finely chop the cilantro.
Knead wheat flour into somewhat tight dough with few pinches of salt using enough fresh water.
Keep the dough covered with wet kitchen towel for half an hour.
Divide the dough into 3 – 4 portions.
Heat a tsp of oil in a pan on medium flame, add mustard seeds and cumin seeds.
When mustard seeds start spluttering, add asafoetida, green chiles and onion.
Once onion turns light brown around the edges, add turmeric, red chili powder sugar and salt.
Immediately add besan and lower the flame.
Fry on low flame till aromatic or till besan changes to dark golden color and stir in cilantro.
Cool the besan mixture to room temperature, stir in lemon juice and few drops of water if necessary to make the mixture into a ball.
Make 3 – 4 balls out of the besan mixture and keep aside.
Take each portion of wheat dough, press it a little to form a small disk.
Take a besan mixture ball and place it on the disk.
Now bring together the edges of the dough and press them together to form a ball.
Carefully knead each dough ball into around 7 inch diameter disc with help of a rolling pin.
Repeat the same with remaining wheat dough portions.
Heat a flat griddle on medium heat, brush quarter tsp of oil all over the griddle.
Place the rolled out paratha on hot griddle and let it turn golden brown.
Add around quarter tsp of oil on uncooked side and turn it over to let it cook.
When both sides cook with brown spots, remove besan paratha onto a plate.
Repeat the same with remaining rolled out parathas.
Serve hot besan paratha with mango pickle and plain yogurt.
Notes: Adjust the thickness of the paratha according to your preference.
Suggestions: If the paratha is not cooked properly, put it back on low heat and cook till its done. If the stuffing tends to come out while rolling the dough, apply a thin patch of wheat dough to cover. Or make sure to stuff just enough stuffing so it doesn’t come out.
Variations: Also add few drops of oil while making the besan mixture instead of water for rich taste.
Other Names: Besan Paratha, Gram Flour Parata.
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Paneer Paratha
Paneer Paratha.
For paneer paratha, grated or crumbled fresh paneer is mixed with spices and herbs. Prepared paneer is then stuffed in wheat dough and rolled out into thick parathas. The paneer paratha is cooked on flat pan until its golden brown in color.l
Makes: around 3 Paneer Paratha.
Ingredients:
Paneer (crumbled) 3/4 – 1 Cup
Wheat Flour 1 1/2 Cups
Green Chiles 2
Red Chile Powder 1/4 tsp
Ajwain / Carom Seeds 1/2 tsp
Cilantro few Sprigs
Salt to taste
Oil as required
Method of preparation:
Crumble fresh paneer and keep aside.
Remove stems and wash the green chiles.
Wash and finely chop the cilantro.
In a mixing bowl, mix together crumbled paneer, green chiles, ajwain, red chile powder, cilantro and salt.
Knead wheat flour into somewhat tight dough with few pinches of salt using enough fresh water.
Keep the dough covered with wet kitchen towel for half an hour.
Divide the dough into 3 – 4 portions.
Take each portion of wheat dough, press it a little to form a small disk.
Take around 3 tbsps of the prepared paneer mixture and place it on the disk.
Now bring together the edges of the dough and press it to form a ball.
Carefully knead each dough ball into around 7 inch diameter disc with help of a rolling pin.
Repeat the same with remaining wheat dough portions.
Heat a flat griddle on medium heat, brush quarter tsp of oil all over the griddle.
Place the paratha on hot griddle and let it turn golden brown.
Add around quarter tsp of oil on uncooked side and turn it over to let it cook.
When both sides cook with brown spots, remove paneer paratha onto a plate.
Repeat the same with remaining rolled out parathas.
Serve hot paneer paratha with mango pickle and with any raita of your choice.
Notes: Adjust the thickness of the paratha according to one’s preference
Suggestions: If the paratha is not cooked properly, put it back on low heat and cook till its done. If the stuffing tends to come out while rolling the dough, apply a thin patch of wheat dough to cover. Or make sure to stuff just enough stuffing so it doesn’t come out.
Variations: Finely chopped onion or garam masala or other herbs can also be added to the paneer while preparing the stuffing.
Other Names: Paneer Paratha, Paneer Parata.
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