Besan Pyaaz Ka Paratha

Ingredients

• 1 cup Whole Wheat Flour (sifted)
• 1 pinch Salt (adjust to taste)
• as needed ml Water (lukewarm, add gradually)
• 2 tsp Ghee (for dough, plus extra for cooking)
• 1/4 cup Besan (Gram Flour) (sifted)
• 1 Green Chili (finely chopped, seeds removed for less heat if desired)
• 1 small piece Fresh Ginger (peeled and finely chopped)
• 2 medium Onion (peeled and coarsely chopped)
• 1/4 tsp Whole Coriander Seeds (lightly crushed)
• 1/4 tsp Fennel Seeds (lightly crushed)
• 1/4 tsp Ajwain (Carom Seeds) (crushed)
• 1/2 tsp Cumin Seeds
• 1/2 tsp Kashmiri Red Chili Powder (mildly spicy, for color)
• 1 tsp Coriander Powder
• 1 pinch Garam Masala
• 1/2 tsp Amchur (Dry Mango Powder)
• 1 pinch Kasuri Methi (Dried Fenugreek Leaves)
• 1 pinch Black Salt (Kala Namak)
• 2 tbsp Fresh Cilantro (finely chopped)
• 2 tsp Cooking Ghee (for frying the parathas)
• 1 tbsp White Butter (optional, for serving)

Instructions

1. Make the dough

   In a large mixing bowl combine 1 cup whole wheat flour with a pinch of salt. Add water gradually while mixing, then knead for 5‑6 minutes until the dough is smooth and pliable.

   Time: PT10M

2. Rest the dough

   Form the dough into a smooth ball, coat lightly with ghee, cover with a damp kitchen towel and let rest for 15‑20 minutes.

   Time: PT20M

3. Prep the filling ingredients

   Finely chop 2 medium onions, 1 green chili, a small piece of ginger. Set aside.

   Time: PT8M

4. Toast whole spices

   Heat 2 tsp ghee in a pan, add 1/4 tsp each of whole coriander seeds, fennel seeds, ajwain, 1/2 tsp cumin seeds, and 1/4 tsp ajwain. Stir for 30 seconds until fragrant, then turn off the heat.

   Time: PT3M

5. Roast the besan

   Add 1/4 cup sifted besan to the pan, turn the heat to low and stir continuously for 3‑4 minutes until the besan turns light golden and gives a nutty aroma.

   Time: PT4M

6. Cool the roasted besan

   Transfer the roasted besan to a large bowl and let it cool to room temperature (about 5 minutes).

   Time: PT5M

7. Combine filling

   To the cooled besan add the chopped onion, green chili, ginger, the toasted whole spices, 1/2 tsp Kashmiri red chili powder, 1 tsp coriander powder, a pinch of garam masala, 1/2 tsp amchur, a pinch of kasuri methi, a pinch of black salt, and fresh cilantro. Mix gently until the mixture is uniform; the besan will absorb the onion moisture.

   Time: PT6M

8. Shape dough balls

   Divide the rested dough into 6‑8 equal portions (about the size of a golf ball). Roll each portion into a smooth ball.

   Time: PT5M

9. Stuff and seal (method 1)

   Flatten a dough ball, place 2‑3 tbsp of filling in the center, bring the edges together and pinch to seal, then gently flatten again to a disc about 6‑7 mm thick.

   Time: PT10M

10. Roll the paratha

    Dust the sealed disc with dry flour and roll gently with a rolling pin into a round about 5‑6 mm thick. Avoid rolling too thin or the filling may break through.

    Time: PT5M

11. Cook the paratha

    Heat a tawa or skillet over medium‑high heat until hot. Lightly grease with a few drops of ghee, wipe excess with a paper towel, and sprinkle a pinch of dry flour. Place the rolled paratha, cook 1‑2 min until light brown spots appear, flip, add a small dab of ghee, cook the other side similarly, then add a final dab of ghee and press gently for extra crispness.

    Time: PT8M

    Temperature: medium‑high heat

12. Serve

    Serve hot with a dollop of white butter, plain yogurt, or pickle on the side.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

35 g

Fat

8 g

Fiber

4 g

Ingredient Substitutions

• Instead of Whole Wheat Flour: All‑purpose flour
• Instead of Salt: sea salt, kosher salt
• Instead of Ghee: unsalted butter, vegetable oil
• Instead of Besan (Gram Flour): chickpea flour
• Instead of Green Chili: jalapeño, serrano pepper
• Instead of Fresh Ginger: ground ginger (use less)
• Instead of Onion: shallots
• Instead of Whole Coriander Seeds: ground coriander
• Instead of Fennel Seeds: anise seeds
• Instead of Ajwain (Carom Seeds): thyme
• Instead of Cumin Seeds: ground cumin
• Instead of Kashmiri Red Chili Powder: paprika
• Instead of Coriander Powder: ground coriander
• Instead of Garam Masala: chai masala
• Instead of Amchur (Dry Mango Powder): lime zest
• Instead of Kasuri Methi (Dried Fenugreek Leaves): fenugreek seeds (ground)
• Instead of Black Salt (Kala Namak): regular salt
• Instead of Fresh Cilantro: parsley
• Instead of Cooking Ghee: vegetable oil, clarified butter
• Instead of White Butter: ghee

Equipment Needed

• Mixing Bowl
• Rolling Pin
• Tawa or Skillet
• Spatula
• Knife or Chopper
• Fine Mesh Sieve (optional)
• Kitchen Towel
• Plate

Critical Steps — Do Not Skip

• Roasting besan until fragrant but not burnt
• Ensuring the dough is soft and rested before rolling
• Sealing the stuffed paratha properly to avoid leakage
• Cooking on a hot tawa with a thin layer of ghee to achieve crispness

Chef Tips from the Video

• Add a pinch of asafoetida (hing) to the besan roast for extra depth.
• For extra crispness, brush a thin layer of melted butter on the finished paratha just before serving.
• If you prefer a spicier version, increase the green chili or add a dash of red chili flakes to the filling.

Troubleshooting

Storage

Refrigerator: Store cooked parathas in an airtight container for up to 2 days.

Freezer: Freeze individually wrapped parathas for up to 1 month; reheat on a skillet.

Room temperature: Best eaten fresh; can sit out for up to 1 hour.

Make-Ahead Tips

• The dough can be prepared a day ahead and kept refrigerated; bring to room temperature before shaping.
• The besan filling can be made up to 4 hours ahead; keep covered in the fridge.

Frequently Asked Questions