Besan Stuffed Paratha Recipe – Rajasthani Besan Bharwan Paratha Recipe

    besan stuffed parantha

    Besan Stuffed Paratha Recipe – Rajasthani Besan Bharwan Paratha Recipe

    Rajasthani besan bharwan parantha recipe is quick and super yummy breakfast recipe. This whole wheat flour Indian flatbread is stuffed with chickpea flour and few aromatic and zesty desi spices to spice up the paranthas. These scrumptious paranthas are a great choice for brunch too and keeps one full for longer.

    These stuffed paranthas are a meal in themselves and can be paired with a pickle wedge or raita. So, if you are looking for a perfect breakfast recipe to start your day then your search has brought you at the right place. This easy and quick recipe of rajasthani stuffed besan parantha will help you make perfect paranthas for your dear ones. Enjoy!

    Directions

    Making:

    Add ½ tsp of salt into the wheat flour followed by 2 tbsp of oil. Mix everything really well. Add water in small portions and knead soft dough as required for making paranthas. For this much quantity of flour less than 1 cup of water is used. Cover the dough and keep it aside to rest for 15-20 minutes.

    besan parantha

    Meanwhile, prepare the stuffing. For this, heat a pan with 2-3 tbsp of oil. When oil is heated sufficiently, add asafoetida and cumin seeds into it. Let the seeds splutter.

    besan parantha

    Then add coriander powder, green chillies, ginger and chickpea flour into it. Keep stirring continuously and roast the chickpea flour until it becomes fragrant and golden brown on medium flame. Make sure that the flour doesn’t stick at the base of the pan. It takes about 6-7 minutes to roast the chickpea flour.

    besan parantha

    Now add red chilly powder, dry mango powder, chopped green coriander and salt. Mix everything really well. Add some water into it so that it turns into binding consistency. Instead of water you can also use curd. Keep stirring and roast it for 2-3 minutes more.

    besan parantha

    Chickpea flour stuffing is now ready. Turn off the flame. Transfer it to a plate. Allow it to cool down completely.

    besan parantha

    20 minutes are over. Dough is also ready. Grease the hand with some oil and knead the dough again. Pinch lemon sized dough ball and roll it between the palms. Dust it with some flour and roll it into round poori of 3-4 inch diameter. Apply some oil on the rolled poori.

    besan parantha

    Place 2-3 tbsp of stuffing on the poori. Lift the edges of poori and bring it together at the centre. Close the stuffing nicely. Press the stuffed dough ball gently with the fingers so that the stuffing spreads evenly. Dust the stuffed dough ball with some flour and roll it out into thick parantha with the help of a rolling pin.

    besan parantha

    Heat a griddle and spread some oil on it. Place the rolled parantha on the griddle. Allow it to roast from beneath. After that, flip its side.

    besan parantha

    Pour some oil on it and spread it evenly. Again flip the side and apply oil on other side as well. Now put the flame on low and roast the parantha by pressing it gently with a spatula until brown spots appears on both side of it.

    besan parantha

    Parantha is now roasted aptly. Transfer it on a bowl placed over a plate or place it on an aluminium foil. Similarly, stuff, roll and roast the rest of the paranthas until the dough is utilized completely.

    besan paranthaServing:

    Serve this crispy and delectable besan stuffed parantha with the side assortment curd, chutney, pickle or any gravy sabzi you desired. Enjoy!

    • For 7-8 paranthas
    Besan Stuffed Paratha Recipe - Rajasthani Besan Bharwan Paratha Recipe besan stuffed parantha
    Author: 
    Recipe type: Main course
    Cuisine: Indian
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 4
     
    Ingredients
    • Wheat flour – 2 cups
    • Chickpea flour – 1 cup
    • Oil – 4-5 tbsp
    • Green coriander – 2-3 tbsp (finely chopped)
    • Asafoetida – 1 pinch
    • Cumin seeds – ½ tsp
    • Green chilly – 2 (finely chopped)
    • Ginger baton – 1 inch (grated)
    • Dry mango powder – ¼ tsp
    • Red chilly powder – ¼ tsp
    • Coriander powder – ½ tsp
    • Salt – 1 tsp or to taste
    Instructions
    1. Add ½ tsp of salt into the wheat flour followed by 2 tbsp of oil. Add water in small portions and knead soft dough as required for making paranthas.
    2. For this, heat a pan with 2-3 tbsp of oil. When oil is heated sufficiently, add asafoetida and cumin seeds into it. Add coriander powder, green chillies, ginger and chickpea flour into it. Keep stirring continuously and roast the chickpea flour.
    3. Now add red chilly powder, dry mango powder, chopped green coriander and salt. Mix everything really well.
    4. Chickpea flour stuffing is now ready. Turn off the flame. Transfer it to a plate. Allow it to cool down completely.
    5. Grease the hand with some oil and knead the dough again. Pinch lemon sized dough ball and roll it between the palms. Dust it with some flour and roll it into round poori Place 2-3 tbsp of stuffing on the poori. Close the stuffing nicely. Dust the stuffed dough ball with some flour and roll it out into thick parantha with the help of a rolling pin.
    6. Heat a griddle and spread some oil on it. Place the rolled parantha on the griddle.
    7. Pour some oil on it and spread it evenly. Again flip the side and apply oil on other side as well. Now put the flame on low and roast the parantha.
    8. Parantha is now roasted aptly. Transfer it on a plate. Similarly, stuff, roll and roast the rest of the paranthas until the dough is utilized completely.
    9. Serve this crispy and delectable besan stuffed parantha with the side assortment curd, chutney, pickle or any gravy sabzi you desired. Enjoy!

     

    Tags:

    • Show Comments (0)

    Your email address will not be published. Required fields are marked *

    comment *

    • name *

    • email *

    • website *

    Rate this recipe:  

    Ads